White Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled with seasoned shredded chicken and cheese, smothered in a creamy white sauce made from a roux and broth, then baked until bubbly. Comforting and indulgent Tex-Mex comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4.5 ounce) diced green chiles (, about 1/2 cup)
- 8-10 small flour or white corn tortillas
- 2-3 cups shredded chicken (, about 4 chicken breasts)
- 1/2 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- salt and pepper
- 1-2 cups shredded cheese (, I used a mix of Monterey and pepper jack )
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1097mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 287mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1097MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.