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A comforting twist on traditional enchiladas, White Chicken Enchiladas are topped with a creamy sour cream-based green chile sauce. It's a family favorite and it's ready in 40 minutes!
👉️ Get the recipe and more tips & FAQs at the link in my bio (or do a search on Google for "Yellow Bliss Road White Chicken Enchiladas")
https://www.yellowblissroad.com/white-chicken-enchiladas/
WHITE CHICKEN ENCHILADAS
Serves 6
INGREDIENTS
3 cups shredded chicken
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 ½ cups Monterey Jack cheese shredded and divided
10 8-inch flour tortillas soft taco size
3 tablespoons butter
3 tablespoons flour
1/2 cup white onion finely diced
1 clove garlic minced
2 cups chicken broth
1 cup sour cream
4 ounces canned chopped green chiles
INSTRUCTIONS
1. Preheat oven to 350℉. Grease a 9"x13" baking dish and set aside.
2. In a large bowl, combine the shredded chicken, cumin, onion powder, garlic powder, black pepper, and 1 cup of the shredded jack cheese.
3. Lay one tortilla on a flat surface, like a cutting board. Spoon a heaping ⅓ cup of the chicken mixture down the center of the tortilla. Roll and place seam side down into the baking dish. Repeat until you've used all the chicken.
4. Melt 3 tablespoons of butter in a medium saucepan over medium heat. Add the onion and saute for 2-3 minutes.
5. Add the garlic to the pan and cook for 30 seconds more. Whisk in the flour and cook, stirring constantly for 1-2 minutes.
6. Slowly whisk in the broth. Bring to a boil, then reduce to a simmer for about 5 minutes or until thickened.
7. Remove from heat and stir in the sour cream, ½ cup shredded cheese, and green chiles, until smooth and combined.
8. Pour the sauce evenly over the rolled tortillas in the pan and cover with the remaining shredded cheese.
9. Bake uncovered for 20-25 minutes until bubbly. Let stand for 5 minutes and serve with your favorite toppings, like diced tomatoes and sliced jalapenos.
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