Plato principal
White Chicken Enchiladas
50 minPara 6Nutri-Score C€€
C
50 min
50 minWhite Chicken Enchiladas
receta de
Tara Ippolito 💜
@aldentediva
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
rotisserie chicken (shredded)Carne500 g
Monterey Jack cheese (shredded, divided)Lácteos300 g
cream cheese (softened)Lácteos115 g
green chilies (canned, drained)Despensa110 g
taco seasoning (one packet, divided in half)Especias15 g- flour tortillasPanadería6 piezas
- cooking sprayDespensa5 g
butterLácteos30 g
flourDespensa20 g- chicken stockDespensa350 ml
sour creamLácteos200 g
por ración
Nutrición
444kcal
- Carbohidratos
- 29 g
- Proteínas
- 28 g
- Grasas
- 24 g
lo que usará
Utensilios
Bol
Fuente de horno
Cazo
Varillas
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 4
Bake the enchiladas
- Pour the sauce over the enchiladas.
- Bake in the oven until hot and bubbly.