Lunches + Dinners

White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 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

6 servings

porcje

20 minutes

czas aktywny

40 minutes

całkowity czas

Zacznij Gotować

Składniki

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

Wskazówki

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!

Wartości Odżywcze

Wielkość Porcji

2 Enchiladas

Kalorie

386 kcal

Tłuszcz Całkowity

19 g

Tłuszcz Nasycony

9 g

Tłuszcz Nienasycony

8 g

Tłuszcz Trans

0.2 g

Cholesterol

82 mg

Sód

346 mg

Węglowodany Całkowite

30 g

Błonnik Pokarmowy

4 g

Cukry Całkowite

2 g

Białko

25 g