Plat
White Chicken Enchiladas
55 minPour 6Nutri-Score D€€
D
55 min
55 minWhite Chicken Enchiladas
recette de
At Home Cook 👩🍳🏡
@at.home.cook
3 recettes
3 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
green enchilada sauce (2 cans of 10 oz (283 g) each)Épicerie567 g
heavy whipping creamProduits laitiers240 ml- chicken bouillon powder (1 1/2 teaspoons)Épicerie7,5 g
- canned green chilies (small can, drained)Épicerie113 g
lime (juiced)Fruits et légumes1 morceau- flour tortillas (lightly cooked/warmed)Boulangerie10 morceaux
rotisserie chicken (shredded)Viandes500 g- Monterey Jack cheese (shredded, divided)Produits laitiers400 g
cilantro (freshly chopped)Fruits et légumes15 g
par portion
Nutrition
519kcal
- Glucides
- 35 g
- Protéines
- 29 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Make the sauce
- In a bowl, whisk together the green enchilada sauce, heavy whipping cream, chicken bouillon powder, green chilies and lime juice.
- Étape 2
Prepare the baking dish
- Pour the remaining can of green enchilada sauce into a 9x13 baking dish and spread it over the bottom.
- Étape 3
Fill and roll the tortillas
- Warm the tortillas so they are pliable.
- Fill each tortilla with shredded rotisserie chicken and Monterey Jack cheese.
- Roll them up and place them seam side down in the baking dish.
- Étape 4
Top with sauce and cheese
- Pour the prepared sauce all over the rolled enchiladas.
- Sprinkle the remaining Monterey Jack cheese evenly on top.
- Étape 5
Bake
- Bake at 220 °C until the cheese is golden and bubbly.
- Étape 6
Finish and serve
- Scatter freshly chopped cilantro over the top and serve.
les plus cuisinées d’abord