White Chicken Enchiladas
If you want to add more Mexican recipes to your recipe box, White Chicken Enchiladas might be a recipe you should try. This recipe serves 3 and costs $1.78 per serving. One serving contains 537 calories, 32g of protein, and 43g of fat. It works well as a budget friendly main course. 5062 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Jo Cooks requires butter, cheese, sour cream, and flour. With a spoonacular score of 66%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: White Chicken Enchiladas, White Chicken Enchiladas, and White Chicken Enchiladas.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2 tbsp butter
1½ cups mixed cheese, mozzarella and cheddar cheese
1½ cups chicken broth
2 tbsp flour
¼ cup pickled hot peppers, chopped
1½ cups cooked, shredded chicken
¾ cups sour cream
6 medium soft tacos
Equipment:
baking pan
oven
sauce pan
whisk
Cooking instruction summary:
Preheat oven to 350 F degrees. Grease a baking dish, you could use a 8x8 inch baking dish.Mix chicken with half the cheese and roll them up in the tortillas and place in the baking dish.In a sauce pan, melt the butter and whisk in the flour. Cook for a minute after which add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly.Add the sour cream and hot peppers to the sauce pan and stir. Remove from heat.Pour the sauce over the enchiladas and top with the remaining cheese.Bake for 22 minutes and then broil for 3 minutes to brown the top.
Step by step:
1. Preheat oven to 350 F degrees. Grease a baking dish, you could use a 8x8 inch baking dish.
2. Mix chicken with half the cheese and roll them up in the tortillas and place in the baking dish.In a sauce pan, melt the butter and whisk in the flour. Cook for a minute after which add the chicken broth and whisk until smooth.
3. Let it cook until the sauce is thick and bubbly.
4. Add the sour cream and hot peppers to the sauce pan and stir.
5. Remove from heat.
6. Pour the sauce over the enchiladas and top with the remaining cheese.
7. Bake for 22 minutes and then broil for 3 minutes to brown the top.
Nutrition Information:
covered percent of daily need
