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White Chicken Enchiladas
50 minServes 6Nutri-Score C€€
C
50 min
50 minWhite Chicken Enchiladas
what you need
Ingredients
rotisserie chicken (shredded)Meat500 g
Monterey Jack cheese (shredded, divided)Dairy300 g
cream cheese (softened)Dairy115 g
green chilies (canned, drained)Pantry110 g
taco seasoning (one packet, divided in half)Spices15 g- flour tortillasBakery6 pieces
- cooking sprayPantry5 g
butterDairy30 g
flourPantry20 g- chicken stockPantry350 ml
sour creamDairy200 g
per serving
Nutrition
444kcal
- Carbs
- 29 g
- Proteins
- 28 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl
Baking dish
Saucepan
Whisk
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Bake the enchiladas
- Pour the sauce over the enchiladas.
- Bake in the oven until hot and bubbly.