Lunches + Dinners
White Chicken Enchiladas
6 servings
분량20 minutes
활동 시간40 minutes
총 시간재료
2½ cups shredded chicken (*rotisserie)
¾ cup corn kernels (thawed)
¼ tsp salt
¼ tsp paprika
½ tsp pepper
½ tsp chipotle powder
½ cup Monterey jack cheese, shredded (or pepper jack cheese)
12-15 corn tortillas (or taco sized flour tortillas)
½ cup Monterey jack cheese, shredded (for topping)
1 Tbsp fresh cilantro, chopped (for garnish)
2 Tbsp unsalted butter
2 Tbsp all purpose flour (or all purpose gluten free flour)
1½ cup chicken broth, low sodium
1 10 oz can rotel tomatoes with green chilis, mild (or 2 - 4 oz cans of green chilis)
½ cup sour cream
방향
Preheat the oven to 350º. Make the white enchilada sauce first.
For the sauce: In a medium sauce pan, melt the butter on medium heat. Once it's melted, sprinkle the flour in, use a whisk to mix it in and get the clumps out.
When the butter and flour is mixed, add the chicken broth, tomatoes and chilis and the sour cream. Bring it to a low simmer. Simmer for about 5-8 minutes, whisk it well. Set it aside until the enchiladas are ready.
Roll the enchiladas: In a medium-sized bowl, mix together shredded chicken, seasoning, corn and 1/2 cup of the cheese. Warm the corn tortillas (see notes). Working quickly, fill each tortilla with 3-5 Tbsp chicken mix and gently roll it up. Place it in a greased baking dish.
Continue this process until all the enchiladas are rolled snuggly into the baking dish. Pour the white sauce over the enchiladas evenly. Sprinkle the second 1/2 cup of cheese over the enchiladas.
Place in the oven, uncovered on the center rack and bake for 15-20 minutes or until the cheese is bubbling, melted and browned. Let it cool for a few minutes, garnish with cilantro and serve. Enjoy!
영양 정보
1회 제공량
2 Enchiladas
칼로리
386 kcal
지방 전체
19 g
포화 지방
9 g
불포화 지방
8 g
트랜스 지방
0.2 g
콜레스테롤
82 mg
나트륨
346 mg
탄수화물 전체
30 g
식이섬유
4 g
총 당류
2 g
단백질
25 g
6 servings
분량20 minutes
활동 시간40 minutes
총 시간