Creamy Jalapeno Enchiladas Recipe

Name: Creamy Jalapeno Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 (4 ounce) can chopped green chilies; 0.5 (4 ounce) can chopped jalapenos; 1 (14 ounce) can chicken broth, plus; 1 (14 ounce) can milk (use broth can); 1/4 cup butter; 3 garlic cloves, minced; 3/4 cup flour; spinach, 1 large handfull; 1/2 cup grated monterey jack pepper cheese; 8 flour tortillas; 1 rotisserie-cooked chicken, pulled into pieces

Servings: persons

0.5 (4 ounce) can chopped green chilies
0.5 (4 ounce) can chopped jalapenos
1 (14 ounce) can chicken broth, plus
1 (14 ounce) can milk (use broth can)
1/4 cup butter
3 garlic cloves, minced
3/4 cup flour
spinach, 1 large handfull
1/2 cup grated monterey jack pepper cheese
8 flour tortillas
1 rotisserie-cooked chicken, pulled into pieces

1
In a large saucepan melt butter and add garlic. Cook one minute or until fragrant.
2
Whisk in flour and cook until a light golden brown.
3
Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened.
4
Put spinach and peppers in a blender. Add sauce and lend until smmooth.
5
Mix 1/2 C spinach sauce in with chicken.
6
Put half of remaining sauce in bottom of a casserole dish.
7
Spoon chicken into tortillas, roll and placed in casserole dish.
8
Spoon remaining sauce over top and sprinkle with cheese.
9
Cover and bake @ 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.

1178

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 0.5 (4 ounce) can chopped green chilies, 0.5 (4 ounce) can chopped jalapenos, 1 (14 ounce) can chicken broth, plus, 1 (14 ounce) can milk (use broth can), and more.

Yes, Creamy Jalapeno Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Jalapeno Enchiladas

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