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White Chicken Chili Enchilada Casserole
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White Chicken Chili Enchilada Casserole

45 minServes 6Nutri-Score C€€
from @allrecipes10 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • pulled chicken with salsa verde (ready to use)Meat454 g
  • pinto beans (canned, drained)Pantry240 g
  • chili powderSpices5 g
  • kosher saltSpices3 g
  • corn and wheat tortillas (6-inch)Bakery8 pieces
  • queso dipDairy283 g
  • crème fraîche (or sour cream)Dairy227 g
  • pepper jack cheese (shredded)Dairy200 g
  • cilantro (chopped, for topping)Produce10 g
  • jalapeño (sliced, for topping)Produce1 piece
  • hot sauce (for topping)Pantry15 ml

per serving

Nutrition

398kcal

Carbs
29 g
Proteins
22 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Oven
  • Mixing bowl

step by step

Method

  1. Preheat the oven and prepare the dish

    • Preheat the oven to 190 °C.
    • Lightly grease a baking dish.
    Step 1

  2. Make the chili filling

    • Stir together the pulled chicken and drained pinto beans.
    • Season with the chili powder and salt and mix well.
    Step 2

  3. Roll the tortillas

    • Divide the chicken mixture among the tortillas.
    • Roll them up and place them seam side down in the prepared baking dish.
    Step 3

  4. Prepare the sauce and top

    • Stir together the queso dip and crème fraîche until well combined.
    • Spread the mixture over the tortillas.
    • Top with the shredded pepper jack cheese.
    Step 4

  5. Bake

    • Bake until hot, lightly browned and bubbly.
    Step 5

  6. Serve

    • Finish with cilantro and serve with jalapeño and hot sauce if desired.
    Step 6
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