White Chicken Enchiladas
White Chicken Enchiladas is a Mexican recipe that serves 6. This main course has 479 calories, 24g of protein, and 31g of fat per serving. For $1.41 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 1278 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 50 minutes. A mixture of butter, monterey jack cheese, sour cream, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste and Tell Blog. With a spoonacular score of 58%, this dish is solid. White Chicken Enchiladas, White Chicken Enchiladas, and White Chicken Enchiladas are very similar to this recipe.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 25 minutes
Ingredients:
3 tablespoons butter
1 can chicken broth
3 tablespoons flour
8-10 soft taco size flour tortillas
1 7-ounce can diced green chiles
2 cups shredded Monterey jack cheese, divided
2 cups shredded cooked chicken
1 cup sour cream
Equipment:
oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 425 degrees. Prepare a 9×13-inch pan by spraying with cooking spray.Mix together 1 cup of the cheese and the chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the prepared pan.Melt the butter in a skillet. Stir in the flour and cook for 1 minute. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.-------------------Adapted from Cassie Craves
Step by step:
1. Preheat oven to 425 degrees. Prepare a 9×13-inch pan by spraying with cooking spray.
2. Mix together 1 cup of the cheese and the chicken.
3. Place an equal amount of the mixture into each tortilla.
4. Roll the tortilla up and place seam side down in the prepared pan.Melt the butter in a skillet. Stir in the flour and cook for 1 minute.
5. Whisk in the chicken broth. Cook over medium heat until thickened. Stir in sour cream and green chiles.
6. Pour the mixture over the enchiladas and sprinkle with the remaining cheese.
7. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro if desired.-------------------Adapted from Cassie Craves
Nutrition Information:
covered percent of daily need
