Plat
Cheesy Creamy Chicken Enchiladas
1 hPour 8Nutri-Score C€€
C
1 h
1 hCheesy Creamy Chicken Enchiladas
ce qu’il vous faut
Ingrédients
flour tortillas (10-inch burrito size)Boulangerie8 morceaux
chicken breast (cooked and shredded)Viandes680 g
cream cheese (room temperature)Produits laitiers85 g
sour creamProduits laitiers80 ml- diced green chiles (with juice)Épicerie128 g
- mild red enchilada sauceÉpicerie570 ml
salt (divided)Épices6 g
black pepperÉpices500 milligrammes
garlic powderÉpices1,5 g
smoked paprikaÉpices1 g
shredded cheese (Mexican blend, Four Cheese or Colby Jack)Produits laitiers280 g
par portion
Nutrition
424kcal
- Glucides
- 38 g
- Protéines
- 26 g
- Lipides
- 19 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Casserole
Saladier
Fouet
Pince de cuisine
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 400°F and grease a 9x13 casserole dish.
- Étape 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.
- Étape 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.
- Étape 4
Split the sauce
- Set aside a third of the sauce for the topping and keep the rest for the filling.
- Étape 5
Make the filling
- Add the shredded chicken and most of the cheese to the sauce bowl and mix well.
- Étape 6
Roll the enchiladas
- Spoon a generous amount of filling into each tortilla.
- Roll tightly and place seam-side down in the dish.
- Étape 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.