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White chicken enchilada
Course
Baking, Dinner
Cuisine
Mexican
Keyword
Baked, Cheddar Cheese, Cheese, Chicken, Dinner, heavy cream, jalapeño, Peppers, Sauce, Sour cream, Spicy, Tortilla
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
servings
Ingredients
17
oz
chicken breasts
cut into strips
8.8
oz
cheddar cheese
grated
5.3
oz
mozzarella cheese
grated
2
tbsp
butter
2
tbsp
flour
350
ml
chicken broth
200
ml
sour cream
2
tsp
jalapeno pepper
cut into small cubes
salt and pepper
mexican spice mix
Ketchup
Instructions
Fry the chicken cut into strips in a pan. Add salt, pepper, Mexican spice.
Melt the butter in a pan.
Add flour and fry for 1 minute.
Add the chicken soup and mix well so that no lumps form. Cook 5 minutes.
Gradually add the cooking sourake a tortilla and spread it with a little ketchup to make the filling stick easier. cream and stir constantly.
Add diced peppers and season as desired. Cook for another 3 minutes.
Mix the cooled and additionally chopped chicken with grated cheddar cheese. Add spices to taste.
Take a tortilla and spread it with a little ketchup to make the filling stick easier.
Put the chicken and cheese mix on the tortilla and roll it up like a pancake. Place in a greased pan.
Repeat the process with the remaining tortillas.
Pour the prepared sauce over the tortillas and sprinkle with grated mozzarella cheese.
Bake in an oven preheated to 347F (175 °C) for about 25 minutes until the cheese melts.
Serve warm and enjoy!