Servings: 4 servings
Ingredients
Enchiladas
- 8 Flour tortillas
- 3 C Rotisserie Chicken
- 3 C Monterey Jack Cheese Shredded
- 1 tsp crushed red pepper flakes
- 2 Tbs unsalted butter
- 1 Tbs olive oil
- 3 Tbs Flour
- 2 C Chicken Broth
- 1 C Low Fat Sour Cream
- 4oz Can Diced Green Chiles Mild
- 3 Tbs Green Onion Sliced
Rice
- 3 Tbs Vegetable Oil
- 1 C Long-Grain Rice Uncooked
- 1 tsp Garlic Salt
- ½ tsp Ground Cumin
- ¼ C onion Chopped
- ½ C Tomato Sauce
- 2 C Chicken Broth
Instructions
Enchiladas
- Spray a 9 X 13 inch baking dish with cooking spray and set aside. Preheat oven to 350°F.
- In a small bowl, combine chicken, red pepper flake, and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in prepared pan.
- Melt the butter in a skillet with oil. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes.
- Add chilies and sour cream and stir until sauce is smooth and sour cream is completely dissolved.
- Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until top is nicely golden. Top with chopped green onions and serve.
Rice
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Notes
Adapted from Allrecipes.com and Gonnawantseconds.com
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