Hauptgericht
White Chicken Enchiladas
50 Min.Für 6Nutri-Score C€€
C
50 Min.
50 Min.White Chicken Enchiladas
was Sie brauchen
Zutaten
rotisserie chicken (shredded)Fleisch500 g
Monterey Jack cheese (shredded, divided)Milchprodukte300 g
cream cheese (softened)Milchprodukte115 g
green chilies (canned, drained)Vorräte110 g
taco seasoning (one packet, divided in half)Gewürze15 g- flour tortillasBackwaren6 Stücke
- cooking sprayVorräte5 g
butterMilchprodukte30 g
flourVorräte20 g- chicken stockVorräte350 ml
sour creamMilchprodukte200 g
pro Portion
Nährwerte
444kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 28 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Rührschüssel
Auflaufform
Stielkasserolle
Schneebesen
Schritt für Schritt
Zubereitung
- Schritt 1
Make the chicken filling
- Shred the rotisserie chicken into a mixing bowl.
- Add the shredded Monterey Jack cheese, softened cream cheese, green chilies and half of the taco seasoning.
- Mix until evenly combined.
- Schritt 2
Fill and roll the tortillas
- Spray a baking dish with cooking spray.
- Distribute the filling evenly among the tortillas and roll them up.
- Place them seam side down in the baking dish.
- Schritt 3
Make the creamy sauce
- Melt the butter in a saucepan with the flour and the remaining taco seasoning.
- Slowly whisk in the chicken stock until smooth.
- Add the sour cream and more shredded Monterey Jack cheese and stir until melted.
- Schritt 4
Bake the enchiladas
- Pour the sauce over the enchiladas.
- Bake in the oven until hot and bubbly.