Directions:
- Melt butter over low heat, mix in flour very slowly until blended well.
- Do not brown.
- Add warm chicken stock, stirring until sauce is smooth and thick.
- Stir in warm cream, pimientos, green chiles cilantro, salt and pepper.
- Do not boil.
- Keep warm.
- Saute onions until soft. Add chopped chicken, salt and pepper to taste.
- Remove from heat.
- Mix soft cream cheese with enough sour cream to make a creamy base.
- Add chicken mixture, chopped chiles.
- Mix well.
- Roll filling into softenened corn tortillas, dividing evenly between the 12 tortillas, and place the enchiladas in a baking pan.
- Cover enchiladas with hot cream sauce, top with a generous amount of Monterey Jack cheese.
- Bake in a 350 oven til hot and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 840.89 Kcal (3521 kJ) | ||
| Calories from fat | 603.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.07g | 103% | |
|---|---|---|---|
| Cholesterol | 170.48mg | 57% | |
| Sodium | 1919.66mg | 80% | |
| Potassium | 424.54mg | 9% | |
| Total Carbs | 35.57g | 12% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 26.78g | 54% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.1mg | 12% | |
| Calcium | 456.3mg | 46% | |
| Amount Per 100 g | |||
| Calories | 323.26 Kcal (1353 kJ) | ||
| Calories from fat | 232.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.78g | 103% | |
|---|---|---|---|
| Cholesterol | 65.54mg | 57% | |
| Sodium | 737.97mg | 80% | |
| Potassium | 163.21mg | 9% | |
| Total Carbs | 13.67g | 12% | |
| Sugars | 0.65g | 7% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 10.3g | 54% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 0.8mg | 12% | |
| Calcium | 175.4mg | 46% | |
* 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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