Danie główne
White Chicken Enchiladas
50 minPorcje: 6Nutri-Score C€€
C
50 min
50 minWhite Chicken Enchiladas
przepis od
Tara Ippolito 💜
@aldentediva
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
rotisserie chicken (shredded)Mięso500 g
Monterey Jack cheese (shredded, divided)Nabiał300 g
cream cheese (softened)Nabiał115 g
green chilies (canned, drained)Spiżarnia110 g
taco seasoning (one packet, divided in half)Przyprawy15 g- flour tortillasPiekarnia6 kawałki
- cooking spraySpiżarnia5 g
butterNabiał30 g
flourSpiżarnia20 g- chicken stockSpiżarnia350 ml
sour creamNabiał200 g
na porcję
Wartości odżywcze
444kcal
- Węglowodany
- 29 g
- Białko
- 28 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Miska
Naczynie żaroodporne
Rondel
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Make the chicken filling
- Shred the rotisserie chicken into a mixing bowl.
- Add the shredded Monterey Jack cheese, softened cream cheese, green chilies and half of the taco seasoning.
- Mix until evenly combined.
- Krok 2
Fill and roll the tortillas
- Spray a baking dish with cooking spray.
- Distribute the filling evenly among the tortillas and roll them up.
- Place them seam side down in the baking dish.
- Krok 3
Make the creamy sauce
- Melt the butter in a saucepan with the flour and the remaining taco seasoning.
- Slowly whisk in the chicken stock until smooth.
- Add the sour cream and more shredded Monterey Jack cheese and stir until melted.
- Krok 4
Bake the enchiladas
- Pour the sauce over the enchiladas.
- Bake in the oven until hot and bubbly.