Lunch

Chicken Enchilades is for Lunch.

Chicken Enchilades takes 30 minutes to prepare.

Chicken Enchilades takes 25 minutes to cook.

Chicken Enchilades makes 6 servings.

The ingredients for Chicken Enchilades are:

6 serving Flour Tortillia La Banderita (by VIOLETAUTUMN)
2 cup, chopped or diced Roasting Chicken, light meat
2 cup Kraft Shredded 2% Mexican Four Cheese blend
3 tbsp Butter, salted
.1875 cup all purpose flour pillsbury best (1/4 cup) (by SEESHELLA)
2 cup (8 fl oz) Chicken Broth or Bouillon
8 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
1 cup, chopped Peppers, sweet, red, fresh

Here is how you make Chicken Enchilades:

400 degree oven, 9x13 pan greased. Mix chicken with 1 cup of cheese and roll up in flour shells placing them in the pan. Melt butter, stir in flour, cook 1 minute and add broth and whisk smooth until bubbly. Stir in sour cream and peppers, do not boil. Pour over enchiladas adding remaining cheese. Bake 20 minutes then broil 3 minutes to brown the cheese.Serving Size: makes 6 enchiladesNumber of Servings: 6Recipe submitted by SparkPeople user I-AM-HUNGRY.

The nutritional information for Chicken Enchilades is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 386.8

• Total Fat: 15.7 g
• Cholesterol: 72.2 mg
• Sodium: 1,200.7 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 4.3 g
• Protein: 29.1 g

Chicken Enchilades is Mexican cuisine.