- 8 burrito sized flour tortillas
- 2 cups shredded cooked chicken
- 2 cups chicken broth
- 3 T. butter
- 3 T flour
- 1 – 4oz can diced green chilies
- 8 ounces of sour cream
- 8 oz pkg Monterrey Jack cheese shredded
- 1 – 4oz can sliced black olives, drained
Preheat oven to 350 degrees.
Spray a 9×13 pan with non-stick cooking spray.
Evenly divide chicken and half of cheese to fill tortillas. Roll enchilada style, place in prepared pan.
In a small saucepan melt butter, add flour to make a rue.
Add chicken stock and whisk until combined. Cook until thick and bubbly.
Add green chilies and sour cream, remove from heat.
Pour over enchiladas. Cover and bake for 20 minutes.
Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.
Amount Per Serving: Calories: 773 Total Fat: 42g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 118mg Sodium: 1705mg Carbohydrates: 67g Fiber: 10g Sugar: 7g Protein: 34g