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Cheesy Creamy Chicken Enchiladas
1 godz.Porcje: 8Nutri-Score C€€
C
1 godz.
1 godz.Cheesy Creamy Chicken Enchiladas
przepis od
Son & Tina
@sonandtina
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Składniki
flour tortillas (10-inch burrito size)Piekarnia8 kawałki
chicken breast (cooked and shredded)Mięso680 g
cream cheese (room temperature)Nabiał85 g
sour creamNabiał80 ml- diced green chiles (with juice)Spiżarnia128 g
- mild red enchilada sauceSpiżarnia570 ml
salt (divided)Przyprawy6 g
black pepperPrzyprawy500 miligramy
garlic powderPrzyprawy1,5 g
smoked paprikaPrzyprawy1 g
shredded cheese (Mexican blend, Four Cheese or Colby Jack)Nabiał280 g
na porcję
Wartości odżywcze
424kcal
- Węglowodany
- 38 g
- Białko
- 26 g
- Tłuszcz
- 19 g
czego użyjesz
Przybory
Piekarnik
Naczynie żaroodporne
Rondel
Miska
Trzepaczka
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Preheat the oven
- Preheat the oven to 400°F and grease a 9x13 casserole dish.
- Krok 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.
- Krok 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.
- Krok 4
Split the sauce
- Set aside a third of the sauce for the topping and keep the rest for the filling.
- Krok 5
Make the filling
- Add the shredded chicken and most of the cheese to the sauce bowl and mix well.
- Krok 6
Roll the enchiladas
- Spoon a generous amount of filling into each tortilla.
- Roll tightly and place seam-side down in the dish.
- Krok 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.
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