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Creamy Salsa Verde Chicken Enchiladas
Plat

Creamy Salsa Verde Chicken Enchiladas

1 hPour 8Nutri-Score C€€
par @heresyourbite24 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • butterProduits laitiers7 g
  • olive oilÉpicerie7 ml
  • yellow onion (diced)Fruits et légumes75 g
  • jalapeño (diced, seeds removed for less spice)Fruits et légumes1 morceau
  • garlic (grated)Fruits et légumes5 morceaux
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g
  • cumin (to taste)Épices2 g
  • salsa verde (medium heat)Épicerie900 g
  • sour creamProduits laitiers240 g
  • cilantro (chopped)Fruits et légumes15 g
  • lime (juiced)Fruits et légumes1 morceau
  • rotisserie chicken (shredded)Viandes700 g
  • Monterey Jack cheese (freshly shredded)Produits laitiers115 g
  • white cheddar (freshly shredded)Produits laitiers115 g
  • flour tortillasBoulangerie8 morceaux
  • avocado (cubed, optional)Fruits et légumes2 morceaux

par portion

Nutrition

458kcal

Glucides
31 g
Protéines
27 g
Lipides
25 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Plat allant au four
  • Râpe
  • Four

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 180 °C (350 °F).
    Étape 1

  2. Sauté the onion and jalapeño

    • Melt the butter with the olive oil in a large saucepan over medium-low heat.
    • Add the onion and jalapeño, then season with salt, pepper and cumin.
    • Stir and sauté until softened.
    Étape 2

  3. Add the garlic

    • Grate in the garlic and stir.
    • Cook briefly until fragrant.
    Étape 3

  4. Build the creamy sauce

    • Pour in the salsa verde, sour cream, cilantro and lime juice, then stir.
    • Taste and adjust the seasoning as needed.
    • Remove one cup of sauce and set it aside.
    Étape 4

  5. Mix in the chicken and cheese

    • Add the shredded chicken and half of the shredded cheese to the pan.
    • Stir until everything is combined.
    Étape 5

  6. Fill and roll the enchiladas

    • Spread a light layer of the reserved sauce over the bottom of a 9x13-inch baking dish.
    • Place about 3 tablespoons of the chicken mixture in the center of each tortilla, add cubed avocado to taste, then roll up.
    • Arrange the rolled enchiladas seam-side down in the baking dish.
    Étape 6

  7. Top and bake

    • Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
    • Cover with foil and bake until bubbly.
    • Remove the foil and finish baking until the cheese is melted and golden, optionally under the broiler.
    Étape 7

  8. Serve

    • Serve with sour cream, cilantro and a lime wedge.
    Étape 8
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