Plato principal
Cheesy Creamy Chicken Enchiladas
1 hPara 8Nutri-Score C€€
C
1 h
1 hCheesy Creamy Chicken Enchiladas
receta de
Son & Tina
@sonandtina
129 recetas
129 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
flour tortillas (10-inch burrito size)Panadería8 piezas
chicken breast (cooked and shredded)Carne680 g
cream cheese (room temperature)Lácteos85 g
sour creamLácteos80 ml- diced green chiles (with juice)Despensa128 g
- mild red enchilada sauceDespensa570 ml
salt (divided)Especias6 g
black pepperEspecias500 miligramos
garlic powderEspecias1,5 g
smoked paprikaEspecias1 g
shredded cheese (Mexican blend, Four Cheese or Colby Jack)Lácteos280 g
por ración
Nutrición
424kcal
- Carbohidratos
- 38 g
- Proteínas
- 26 g
- Grasas
- 19 g
lo que usará
Utensilios
Horno
Fuente de horno
Cazo
Bol
Varillas
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 400°F and grease a 9x13 casserole dish.
- Paso 2
Cook and shred the chicken
- Place the chicken in a saucepan, cover with water and season with salt.
- Simmer until cooked through.
- Shred the chicken with two forks.
- Paso 3
Make the sauce
- Beat the cream cheese in a bowl.
- Add the sour cream, green chiles, enchilada sauce, salt, pepper, garlic powder and paprika.
- Mix until smooth.
- Paso 4
Split the sauce
- Set aside a third of the sauce for the topping and keep the rest for the filling.
- Paso 5
Make the filling
- Add the shredded chicken and most of the cheese to the sauce bowl and mix well.
- Paso 6
Roll the enchiladas
- Spoon a generous amount of filling into each tortilla.
- Roll tightly and place seam-side down in the dish.
- Paso 7
Top and bake
- Pour the reserved sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake at 400°F.
- Remove the foil and bake until golden and bubbly.