You can not miss out on these cheesy, creamy enchiladas. These are guaranteed to please everyone from picky eaters to body builders! This may just be the best recipe ever!
These Creamy Chicken Crossover Enchiladas are quick, easy and a great weekly dinner rotation. This delicious dish combines our Crossover Chicken + Beef patty with a creamy sauce that expertly blends all the flavors. For an extra kick, add some diced tomatoes and green chilies. Your family is sure to love this delectable meal, and you'll love how easy it is to make.
WHAT YOU'LL NEED
▢8-10 small flour tortillas (low carb or regular)
▢3-4 Crossover Chicken + Beef Blends Patties
▢3 cups Monterey jack cheese shredded-divided
▢3 tablespoons unsalted butter
▢3 tablespoons flour
▢2 cups chicken broth
▢1 cup sour cream (or greek yogurt)
▢1 (4-ounce can) diced green chilies mild
▢2-3 tablespoons green onions sliced
HOW TO MAKE THEM
Brown your Crossover Chicken + Beef patties and ground them up.
Then cool your ground meat, so you can combine it with your Monterey Jack Cheese so you can fill your tortillas with the mixture.
Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes.
Add sour cream (or greek yogurt) and chilies and stir until sauce is smooth and sour cream is completely dissolved.
Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.
Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.
Total Fat 15.4g 20%
Saturated Fat 9.4g 47%
Cholesterol 42mg 14%
Sodium 697mg 30%
Total Carbohydrate 7.5g 3%
Dietary Fiber 0.6g 2%
Total Sugars 1.3g