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Creamy White Chicken Enchiladas
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Creamy White Chicken Enchiladas

1 hPara 8Nutri-Score D€€
de @rd_eats7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • rotisserie chicken (shredded)Carne900 g
  • white corn tortillas (warmed)Cereales12 piezas
  • cream cheese (softened)Lácteos225 g
  • canned green chilies (drained)Despensa120 g
  • taco seasoning (divided)Especias30 g
  • Mexican four cheese blend (shredded, divided)Lácteos450 g
  • mozzarella (shredded, divided)Lácteos200 g
  • flour (all-purpose)Despensa16 g
  • unsalted butterLácteos28 g
  • sour creamLácteos120 g
  • heavy creamLácteos60 ml
  • chicken stockDespensa480 ml
  • garlic powderEspecias4 g
  • onion powderEspecias4 g
  • complete seasoningEspecias4 g
  • dried cilantroEspecias2 g

por ración

Nutrición

469kcal

Carbohidratos
26 g
Proteínas
31 g
Grasas
27 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora amasadora
  • Bol
  • Cazo
  • Varillas
  • Fuente de horno
  • Espátula
  • Microondas
  • Horno

paso a paso

Preparación

  1. Shred the chicken

    • Shred the rotisserie chicken into a bowl.
    Paso 1

  2. Make the chicken filling

    • Add the cream cheese, green chilies, taco seasoning and Mexican cheese blend to the chicken.
    • Mix in the stand mixer until well combined, then set aside.
    Paso 2

  3. Make the roux

    • Melt the butter in a saucepan and stir in the flour.
    • Cook, stirring, until the roux is golden.
    Paso 3

  4. Build the sauce

    • Pour in the chicken stock and simmer until the sauce starts to thicken.
    • Season with taco seasoning, garlic powder, onion powder and complete seasoning, being careful not to over salt.
    Paso 4

  5. Finish the sauce

    • Stir in the sour cream and heavy cream.
    • Add half of the Mexican cheese blend and a little mozzarella, and mix until melted and smooth.
    Paso 5

  6. Warm the tortillas

    • Wrap the white corn tortillas in a damp cloth and microwave them.
    Paso 6

  7. Fill and roll the enchiladas

    • Spoon some of the chicken filling onto each tortilla and top with a little cheese.
    • Roll them tightly and set aside on a plate.
    Paso 7

  8. Assemble in the dish

    • Spread a little sauce on the bottom of an oven-safe dish.
    • Arrange the rolled enchiladas in the dish, then pour the remaining sauce over the top and spread it to the edges with a spatula.
    Paso 8

  9. Top with cheese

    • Top with the remaining Mexican cheese blend and mozzarella.
    • Sprinkle with dried cilantro.
    Paso 9

  10. Bake

    • Bake in the oven at 200 °C until hot and bubbly.
    Paso 10
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