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Creamy White Chicken Enchiladas
Plat

Creamy White Chicken Enchiladas

1 hPour 8Nutri-Score D€€
par @rd_eats7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • rotisserie chicken (shredded)Viandes900 g
  • white corn tortillas (warmed)Céréales12 morceaux
  • cream cheese (softened)Produits laitiers225 g
  • canned green chilies (drained)Épicerie120 g
  • taco seasoning (divided)Épices30 g
  • Mexican four cheese blend (shredded, divided)Produits laitiers450 g
  • mozzarella (shredded, divided)Produits laitiers200 g
  • flour (all-purpose)Épicerie16 g
  • unsalted butterProduits laitiers28 g
  • sour creamProduits laitiers120 g
  • heavy creamProduits laitiers60 ml
  • chicken stockÉpicerie480 ml
  • garlic powderÉpices4 g
  • onion powderÉpices4 g
  • complete seasoningÉpices4 g
  • dried cilantroÉpices2 g

par portion

Nutrition

469kcal

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

ce que vous utiliserez

Ustensiles

  • Robot pâtissier
  • Saladier
  • Casserole
  • Fouet
  • Plat allant au four
  • Spatule
  • Micro-ondes
  • Four

pas à pas

Préparation

  1. Shred the chicken

    • Shred the rotisserie chicken into a bowl.
    Étape 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.
    Étape 2

  3. Make the roux

    • Melt the butter in a saucepan and stir in the flour.
    • Cook, stirring, until the roux is golden.
    Étape 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.
    Étape 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.
    Étape 5

  6. Warm the tortillas

    • Wrap the white corn tortillas in a damp cloth and microwave them.
    Étape 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.
    Étape 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.
    Étape 8

  9. Top with cheese

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

  10. Bake

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