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Creamy Salsa Verde Chicken Enchiladas
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Creamy Salsa Verde Chicken Enchiladas

1 godz.Porcje: 8Nutri-Score C€€
od @heresyourbite24 importyugotowano 0 razy
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Składniki

8 osób
  • butterNabiał7 g
  • olive oilSpiżarnia7 ml
  • yellow onion (diced)Warzywa i owoce75 g
  • jalapeño (diced, seeds removed for less spice)Warzywa i owoce1 kawałek
  • garlic (grated)Warzywa i owoce5 kawałki
  • salt (to taste)Przyprawy3 g
  • black pepper (to taste)Przyprawy1 g
  • cumin (to taste)Przyprawy2 g
  • salsa verde (medium heat)Spiżarnia900 g
  • sour creamNabiał240 g
  • cilantro (chopped)Warzywa i owoce15 g
  • lime (juiced)Warzywa i owoce1 kawałek
  • rotisserie chicken (shredded)Mięso700 g
  • Monterey Jack cheese (freshly shredded)Nabiał115 g
  • white cheddar (freshly shredded)Nabiał115 g
  • flour tortillasPiekarnia8 kawałki
  • avocado (cubed, optional)Warzywa i owoce2 kawałki

na porcję

Wartości odżywcze

458kcal

Węglowodany
31 g
Białko
27 g
Tłuszcz
25 g
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Przybory

  • Rondel
  • Naczynie żaroodporne
  • Tarka
  • Piekarnik

krok po kroku

Przygotowanie

  1. Preheat the oven

    • Preheat the oven to 180 °C (350 °F).
    Krok 1

  2. Sauté the onion and jalapeño

    • Melt the butter with the olive oil in a large saucepan over medium-low heat.
    • Add the onion and jalapeño, then season with salt, pepper and cumin.
    • Stir and sauté until softened.
    Krok 2

  3. Add the garlic

    • Grate in the garlic and stir.
    • Cook briefly until fragrant.
    Krok 3

  4. Build the creamy sauce

    • Pour in the salsa verde, sour cream, cilantro and lime juice, then stir.
    • Taste and adjust the seasoning as needed.
    • Remove one cup of sauce and set it aside.
    Krok 4

  5. Mix in the chicken and cheese

    • Add the shredded chicken and half of the shredded cheese to the pan.
    • Stir until everything is combined.
    Krok 5

  6. Fill and roll the enchiladas

    • Spread a light layer of the reserved sauce over the bottom of a 9x13-inch baking dish.
    • Place about 3 tablespoons of the chicken mixture in the center of each tortilla, add cubed avocado to taste, then roll up.
    • Arrange the rolled enchiladas seam-side down in the baking dish.
    Krok 6

  7. Top and bake

    • Pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese.
    • Cover with foil and bake until bubbly.
    • Remove the foil and finish baking until the cheese is melted and golden, optionally under the broiler.
    Krok 7

  8. Serve

    • Serve with sour cream, cilantro and a lime wedge.
    Krok 8
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