White Chicken Enchiladas
Romaine Salad with Crunchy Tortilla Strips
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 Tbsp ground cumin
- 1 tsp garlic salt
- 5 Tbsp butter, divided
- 1 (8-oz) pkg shredded Monterey Jack cheese
- 12 soft taco size flour tortillas
- 3 Tbsp all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-oz) can diced green chiles
Instructions
- Preheat oven to 350°F. Cut chicken into bite-sized pieces; toss with cumin and garlic salt.
- Melt 2 Tbsp butter in a large skillet over medium heat. Add chicken, and cook 6 to 7 minutes or until done. Stir in 1 cup cheese.
- Top each tortilla with chicken mixture; roll up and place, seam side down, in a lightly greased 13-x 9-inch baking dish.
- Melt 3 Tbsp butter in a saucepan over medium heat. Stir in flour; cook, whisking constantly, 2 minutes. Gradually whisk in broth; cook, whisking constantly, until sauce is thick and bubbly.
- Remove from heat, and stir in sour cream and chiles. Pour sauce over enchiladas, and top with 1 cup cheese.
- Bake 25 minutes or until browned and bubbly.
Side Dish Ingredients
- 1 head romaine lettuce, chopped
- 1 (15-oz) can mandarin oranges, drained
- 1 (3.5-oz) pkg tricolor tortilla strips
- ⅓ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
752
|
176
|
928
|
| Fat (g) | 37 | 9 | 46 |
| Sat. Fat (g) | 20 | 1 | 21 |
| Protein (g) | 52 | 3 | 55 |
| Carb (g) | 51 | 22 | 73 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 1248 | 163 | 1411 |
| T. Sugs (g) | 5 | 8 | 13 |
| A. Sugs (g) | 0 | 1 | 1 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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