Enchiladas Monterey Recipe

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Enchiladas Monterey
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Ingredients
16
Count
Nutrition
841
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Melt butter over low heat, mix in flour very slowly until blended well.
  2. Do not brown.
  3. Add warm chicken stock, stirring until sauce is smooth and thick.
  4. Stir in warm cream, pimientos, green chiles cilantro, salt and pepper.
  5. Do not boil.
  6. Keep warm.
  7. Saute onions until soft. Add chopped chicken, salt and pepper to taste.
  8. Remove from heat.
  9. Mix soft cream cheese with enough sour cream to make a creamy base.
  10. Add chicken mixture, chopped chiles.
  11. Mix well.
  12. Roll filling into softenened corn tortillas, dividing evenly between the 12 tortillas, and place the enchiladas in a baking pan.
  13. Cover enchiladas with hot cream sauce, top with a generous amount of Monterey Jack cheese.
  14. Bake in a 350 oven til hot and bubbly.
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Nutrition Facts

Per ServingPer 100 g
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%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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