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Creamy White Chicken Enchiladas
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Creamy White Chicken Enchiladas

1 godz.Porcje: 8Nutri-Score D€€
od @rd_eats7 importówugotowano 0 razy
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Składniki

8 osób
  • rotisserie chicken (shredded)Mięso900 g
  • white corn tortillas (warmed)Produkty zbożowe12 kawałki
  • cream cheese (softened)Nabiał225 g
  • canned green chilies (drained)Spiżarnia120 g
  • taco seasoning (divided)Przyprawy30 g
  • Mexican four cheese blend (shredded, divided)Nabiał450 g
  • mozzarella (shredded, divided)Nabiał200 g
  • flour (all-purpose)Spiżarnia16 g
  • unsalted butterNabiał28 g
  • sour creamNabiał120 g
  • heavy creamNabiał60 ml
  • chicken stockSpiżarnia480 ml
  • garlic powderPrzyprawy4 g
  • onion powderPrzyprawy4 g
  • complete seasoningPrzyprawy4 g
  • dried cilantroPrzyprawy2 g

na porcję

Wartości odżywcze

469kcal

Węglowodany
26 g
Białko
31 g
Tłuszcz
27 g
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Przybory

  • Mikser planetarny
  • Miska
  • Rondel
  • Trzepaczka
  • Naczynie żaroodporne
  • Łopatka kuchenna
  • Kuchenka mikrofalowa
  • Piekarnik

krok po kroku

Przygotowanie

  1. Shred the chicken

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

  3. Make the roux

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

  6. Warm the tortillas

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

  9. Top with cheese

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

  10. Bake

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