Enchiladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200c (180 fan forced). Grease a baking dish and set aside.

Step 2

In a large bowl, combine softened cream cheese, jalapenos, chicken, rice, parsley and lime juice. Mix to combine. Set aside.

Step 3

For the sauce, melt butter in a pot over medium heat. Add onion and cook, stirring occasionally, until the onions soften and start to turn translucent, about 3-4 minutes.

Step 4

Sprinkle flour over onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk.

Step 5

Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Add salt and pepper. Remove from the heat and stir in the enchilada sauce and sour cream.

Step 6

Mix about 1/2 - 1 cup sauce into the filling mixture so that the filling is not too dry.

Step 7

Spread about 1 cup sauce over the bottom of the prepared dish.

Step 8

Fill each tortilla with about 3/4 cup of the chicken and cream cheese filling. Top with a handful of shredded cheese, but save about 1/2 cup cheese for the top.

Step 9

Roll up the tortillas and place them seam side down in the baking dish.

Step 10

Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 45 minutes, until the enchiladas are bubbling, hot and browned on top. Sprinkle fresh parsley over the top and serve.