Main
White Chicken Enchiladas
55 minServes 6Nutri-Score D€€
D
55 min
55 minWhite Chicken Enchiladas
what you need
Ingredients
green enchilada sauce (2 cans of 10 oz (283 g) each)Pantry567 g
heavy whipping creamDairy240 ml- chicken bouillon powder (1 1/2 teaspoons)Pantry7.5 g
- canned green chilies (small can, drained)Pantry113 g
lime (juiced)Produce1 piece- flour tortillas (lightly cooked/warmed)Bakery10 pieces
rotisserie chicken (shredded)Meat500 g- Monterey Jack cheese (shredded, divided)Dairy400 g
cilantro (freshly chopped)Produce15 g
per serving
Nutrition
519kcal
- Carbs
- 35 g
- Proteins
- 29 g
- Fat
- 29 g
what you’ll use
Tools
Mixing bowl
Baking dish
Oven
step by step
Method
- Step 1
Make the sauce
- In a bowl, whisk together the green enchilada sauce, heavy whipping cream, chicken bouillon powder, green chilies and lime juice.
- Step 2
Prepare the baking dish
- Pour the remaining can of green enchilada sauce into a 9x13 baking dish and spread it over the bottom.
- Step 3
Fill and roll the tortillas
- Warm the tortillas so they are pliable.
- Fill each tortilla with shredded rotisserie chicken and Monterey Jack cheese.
- Roll them up and place them seam side down in the baking dish.
- Step 4
Top with sauce and cheese
- Pour the prepared sauce all over the rolled enchiladas.
- Sprinkle the remaining Monterey Jack cheese evenly on top.
- Step 5
Bake
- Bake at 220 °C until the cheese is golden and bubbly.
- Step 6
Finish and serve
- Scatter freshly chopped cilantro over the top and serve.
most cooked first