Plat
White Chicken Enchiladas
50 minPour 6Nutri-Score C€€
C
50 min
50 minWhite Chicken Enchiladas
recette de
Tara Ippolito 💜
@aldentediva
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
rotisserie chicken (shredded)Viandes500 g
Monterey Jack cheese (shredded, divided)Produits laitiers300 g
cream cheese (softened)Produits laitiers115 g
green chilies (canned, drained)Épicerie110 g
taco seasoning (one packet, divided in half)Épices15 g- flour tortillasBoulangerie6 morceaux
- cooking sprayÉpicerie5 g
butterProduits laitiers30 g
flourÉpicerie20 g- chicken stockÉpicerie350 ml
sour creamProduits laitiers200 g
par portion
Nutrition
444kcal
- Glucides
- 29 g
- Protéines
- 28 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Saladier
Plat allant au four
Casserole
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 4
Bake the enchiladas
- Pour the sauce over the enchiladas.
- Bake in the oven until hot and bubbly.