Directions:
- Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
- Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
- Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 773.93 Kcal (3240 kJ) | ||
| Calories from fat | 345.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.36g | 59% | |
|---|---|---|---|
| Cholesterol | 79.88mg | 27% | |
| Sodium | 1556.43mg | 65% | |
| Potassium | 555.29mg | 12% | |
| Total Carbs | 76.06g | 25% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 29.22g | 58% | |
| Vitamin C | 28.4mg | 47% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.3mg | 18% | |
| Calcium | 165.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 192.5 Kcal (806 kJ) | ||
| Calories from fat | 85.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 59% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 27% | |
| Sodium | 387.12mg | 65% | |
| Potassium | 138.11mg | 12% | |
| Total Carbs | 18.92g | 25% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.52g | 8% | |
| Protein | 7.27g | 58% | |
| Vitamin C | 7.1mg | 47% | |
| Iron | 0.8mg | 18% | |
| Calcium | 41.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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