Monterey Jack Chicken Enchiladas w/ Fruit Cups

Serving Size: 6

Click an option below to see the recipe for a different serving size
Monterey Jack Chicken Enchiladas w/ Fruit Cups

Description

These 30 min chicken enchiladas deserve a blue ribbon w/ tasty homemade white enchilada sauce, spinach & green chilis. A side of refreshing fruit rounds out this meal. Main Dish: Calories:565, Saturated Fat: 19g, Trans Fat: 0g, Carbohydrates: 30g, Sugars:7g, Protein:15g, Sodium: 691mg Side Dish:Calories:70, Saturated Fat: 0g, Trans Fat: 0g, Carbohydrates: 17g, Sugars:15g, Protein:0g, Sodium: 5mg

Meal Type

Quick

Dietary Preferences

No Preference

Ingredients

  • 24 oz diced or shredded cooked Chicken
  • 12 Corn Tortillas
  • 1 1/2 cups Shredded Monterey Jack Cheese, divided
  • 1/3 cup Butter
  • 1/3 cup Flour
  • 3 cup (24 oz) Chicken Broth
  • 2 cups Light Sour Cream
  • 1 (7 oz) can Diced Green Chilies
  • 9 oz fresh Spinach
  • 1 1/2 tsp Onion Powder
  • 6 Del Monte Fruit Refreshers

Takes to prepare.

Takes to cook.

Takes 30 Minutes total.

Instructions

  1. Preheat the oven to 350 degrees. Add butter to large sauce pan over medium heat. As butter is melting, chop spinach into large shreds.
  2. Once butter is melted, create a roux by whisking in the flour and onion powder.
  3. Slowly pour in the chicken broth to your roux, whisking as you add.
  4. Drain green chilis. Once your white sauce is nearly boiling, add chicken & chilis.
  5. Add sour cream, chopped spinach, and about 2/3's of your shredded cheese. Stir to combine.
  6. Lightly grease your serving size's baking dish. (Bread Pan-2 Servings, 8X8-4 servings, 9X13-6 servings). Add generous mixture of enchilada sauce to each corn tortilla and place in baking dish.
  7. Smother enchiladas with remaining sauce. Sprinkle remaining cheese to top of enchiladas and place uncovered in the oven. Set timer for 10 minutes.
  8. Remove from oven after timer goes off. Serve immediately w/ fruit cups. Enjoy!