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White Chicken Chili Enchilada Casserole
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White Chicken Chili Enchilada Casserole

45 minPara 6Nutri-Score C€€
de @allrecipes10 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • pulled chicken with salsa verde (ready to use)Carne454 g
  • pinto beans (canned, drained)Despensa240 g
  • chili powderEspecias5 g
  • kosher saltEspecias3 g
  • corn and wheat tortillas (6-inch)Panadería8 piezas
  • queso dipLácteos283 g
  • crème fraîche (or sour cream)Lácteos227 g
  • pepper jack cheese (shredded)Lácteos200 g
  • cilantro (chopped, for topping)Frutas y verduras10 g
  • jalapeño (sliced, for topping)Frutas y verduras1 pieza
  • hot sauce (for topping)Despensa15 ml

por ración

Nutrición

398kcal

Carbohidratos
29 g
Proteínas
22 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Fuente de horno
  • Horno
  • Bol

paso a paso

Preparación

  1. Preheat the oven and prepare the dish

    • Preheat the oven to 190 °C.
    • Lightly grease a baking dish.
    Paso 1

  2. Make the chili filling

    • Stir together the pulled chicken and drained pinto beans.
    • Season with the chili powder and salt and mix well.
    Paso 2

  3. Roll the tortillas

    • Divide the chicken mixture among the tortillas.
    • Roll them up and place them seam side down in the prepared baking dish.
    Paso 3

  4. Prepare the sauce and top

    • Stir together the queso dip and crème fraîche until well combined.
    • Spread the mixture over the tortillas.
    • Top with the shredded pepper jack cheese.
    Paso 4

  5. Bake

    • Bake until hot, lightly browned and bubbly.
    Paso 5

  6. Serve

    • Finish with cilantro and serve with jalapeño and hot sauce if desired.
    Paso 6
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