House of Nash Eats · by Amy Nash★ 4.9 (47)
White Chicken Enchilada Recipe
NUTRITION · PER SERVING40M COOK
CAL 54%·PRO 99%
CARBS 64G24% OF CAL
1G FIBER4G SUGAR58G OTHER
FAT 69G57% OF CAL
30G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken rolled in soft tortillas and baked in a creamy green chile and sour cream sauce, topped with cheese. A milder, creamier take on enchiladas. A beloved Mexican comfort food.
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Nutrition & ingredients
Ingredients
serves 4- 8-10 soft taco size flour tortillas
- 3 cups cooked rotisserie chicken (shredded or chopped)
- 3 cups Monterey Jack Cheese (shredded and divided)
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- 2-3 green onions (chopped)
- Chopped cilantro (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 54%·PRO 99%
CARBS 64G24% OF CAL
1G FIBER4G SUGAR58G OTHER
FAT 69G57% OF CAL
30G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2526mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 710mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.