Shredded Chicken Enchiladas
Ingredients
The shredded chicken filling
-
1
tbsp
Unsalted Butter
-
½
cup
finely chopped Onion
-
1
tsp
Chili Powder
-
½
tsp
Garlic Powder
-
½
tsp
Cumin
-
2
tbsp
Chicken Broth
-
¼
cup
Salsa Verde
-
1
piece
Chipotle Pepper in Adobo, finely chopped
-
8
oz
Shredded Chicken
-
2
tbsp
Whipped Cream Cheese
-
to taste
Salt
The cheesy sour cream sauce
-
1
tbsp
Unsalted Butter
-
1
tbsp
All-Purpose Flour
-
¾
cup
Chicken Broth
-
1
cup
shredded Monterey Jack Cheese or Pepper Jack Cheese
-
1
tbsp
Salsa Verde
-
⅓
cup
Sour Cream
For serving
-
4
pieces
Flour Tortillas (6" in diameter)
-
to taste
Cilantro or chopped Green Onions
Instructions
- Melt butter in a pan and sauté onions with seasonings until softened.
- Add chicken broth to the pan and scrape up any spices.
- Stir in salsa verde, whipped cream cheese, chipotle, and shredded chicken; cook to warm through.
- In a separate saucepan, melt butter and whisk in flour; cook briefly.
- Gradually add chicken broth, simmering until reduced.
- Whisk in shredded cheese and salsa verde, then remove from heat and stir in sour cream.
- Preheat the oven to 375°F and prepare a baking dish.
- Spread chicken mixture onto tortillas, roll them up, and place in the baking dish.
- Pour sauce over the enchiladas and bake for 15 minutes.
- Let cool briefly before serving with cilantro or green onions.
Nutrition Facts (estimated)
Servings
4 enchiladas
Calories
418
Total fat
24g
Total carbohydrates
24g
Total protein
26g
Sodium
815mg
Cholesterol
93mg
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