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Creamy White Chicken Enchiladas
Hoofdgerecht

Creamy White Chicken Enchiladas

1 uVoor 8Nutri-Score D€€
van @rd_eats7 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

8 personen
  • rotisserie chicken (shredded)Vlees900 g
  • white corn tortillas (warmed)Granen12 stukken
  • cream cheese (softened)Zuivel225 g
  • canned green chilies (drained)Voorraadkast120 g
  • taco seasoning (divided)Kruiden en specerijen30 g
  • Mexican four cheese blend (shredded, divided)Zuivel450 g
  • mozzarella (shredded, divided)Zuivel200 g
  • flour (all-purpose)Voorraadkast16 g
  • unsalted butterZuivel28 g
  • sour creamZuivel120 g
  • heavy creamZuivel60 ml
  • chicken stockVoorraadkast480 ml
  • garlic powderKruiden en specerijen4 g
  • onion powderKruiden en specerijen4 g
  • complete seasoningKruiden en specerijen4 g
  • dried cilantroKruiden en specerijen2 g

per portie

Voedingswaarden

469kcal

Koolhydraten
26 g
Eiwitten
31 g
Vetten
27 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Keukenmixer
  • Mengkom
  • Steelpan
  • Garde
  • Ovenschaal
  • Spatel
  • Magnetron
  • Oven

stap voor stap

Bereiding

  1. Shred the chicken

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

  3. Make the roux

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

  6. Warm the tortillas

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

  9. Top with cheese

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

  10. Bake

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