Hoofdgerecht
Cheesy Creamy Chicken Enchiladas
1 uVoor 8Nutri-Score C€€
C
1 u
1 uCheesy Creamy Chicken Enchiladas
wat je nodig hebt
Ingrediënten
flour tortillas (10-inch burrito size)Bakkerij8 stukken
chicken breast (cooked and shredded)Vlees680 g
cream cheese (room temperature)Zuivel85 g
sour creamZuivel80 ml- diced green chiles (with juice)Voorraadkast128 g
- mild red enchilada sauceVoorraadkast570 ml
salt (divided)Kruiden en specerijen6 g
black pepperKruiden en specerijen500 mg
garlic powderKruiden en specerijen1,5 g
smoked paprikaKruiden en specerijen1 g
shredded cheese (Mexican blend, Four Cheese or Colby Jack)Zuivel280 g
per portie
Voedingswaarden
424kcal
- Koolhydraten
- 38 g
- Eiwitten
- 26 g
- Vetten
- 19 g
wat je gebruikt
Keukengerei
Oven
Ovenschaal
Steelpan
Mengkom
Garde
Keukentang
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 400°F and grease a 9x13 casserole dish.
- Stap 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.
- Stap 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.
- Stap 4
Split the sauce
- Set aside a third of the sauce for the topping and keep the rest for the filling.
- Stap 5
Make the filling
- Add the shredded chicken and most of the cheese to the sauce bowl and mix well.
- Stap 6
Roll the enchiladas
- Spoon a generous amount of filling into each tortilla.
- Roll tightly and place seam-side down in the dish.
- Stap 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.