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Creamy White Chicken Enchiladas
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Creamy White Chicken Enchiladas

1 hServes 8Nutri-Score D€€
from @rd_eats7 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • rotisserie chicken (shredded)Meat900 g
  • white corn tortillas (warmed)Grains12 pieces
  • cream cheese (softened)Dairy225 g
  • canned green chilies (drained)Pantry120 g
  • taco seasoning (divided)Spices30 g
  • Mexican four cheese blend (shredded, divided)Dairy450 g
  • mozzarella (shredded, divided)Dairy200 g
  • flour (all-purpose)Pantry16 g
  • unsalted butterDairy28 g
  • sour creamDairy120 g
  • heavy creamDairy60 ml
  • chicken stockPantry480 ml
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • complete seasoningSpices4 g
  • dried cilantroSpices2 g

per serving

Nutrition

469kcal

Carbs
26 g
Proteins
31 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Mixing bowl
  • Saucepan
  • Whisk
  • Baking dish
  • Spatula
  • Microwave
  • Oven

step by step

Method

  1. Shred the chicken

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

  3. Make the roux

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

  6. Warm the tortillas

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

  9. Top with cheese

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

  10. Bake

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