Creamy Chicken Enchiladas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve with low carb, low calorie tortillas. Suggest LA Factory low carb tortillas (Add 50 calories and 5 carbs). Calorie count is for 1 tortilla filling. Add tortilla calorie count separately. Garnish with cilantro. Ingredients:
2 peppers (poblano chiles) |
1 cup spinach, roughly chopped |
2 cups milk |
2 cups chicken broth |
6 tablespoons butter |
3 garlic cloves |
1/2 cup flour |
3 cups chicken, cooked and shredded |
1 cup cheese, light shredded |
Directions:
1. Preheat oven to 350.
2. Roast poblanos and removed blistered skin.
3. In a large saucepan melt butter. Add garlic and cook for one minute.
4. Add flour and stir for one minute. Raise heat to medium-high.
5. Pour in warm broth mixture and whisk until sauce boils. Reduce heat to medium and simmer for 5 minutes.
6. Remove from heat.
7. Pour half hot sauce into blender with chiles and spinach. Cover loosely and blend until smooth.
8. Pour mixture back into saucepan with sauce.
9. Taste and season with salt (about 2 teaspoons).
10. Smear about 1/4 sauce over bottom of four to six ovenproof baking dishes.
11. Or smear 1 cup sauce in 13x9 inch baking dish.
12. Stir 1 cup of sauce into chicken.
13. Lay half tortillas on baking sheet and spray with Pam.
14. Heat in oven.
15. Working quickly roll a portion of chicken in each tortilla and line then up in baking dish.
16. Douse with remaining sauce and sprinkle with cheese.
17. Bake until enchiladas are hot and cheese is melted.
18. Garnish with cilantro.
|
|