Creamy Chicken, Spinach and Mushroom Enchiladas
This easy recipe makes a great dinner for busy work nights.
Foto: RecipeGirl
Bahan-bahan
- ½ cup (1 stick) butter
- ½ cup all purpose flour
- 3 cups chicken broth
- 8 ounces sour cream
- 4 ounces cream cheese
- ½ cup green taco sauce
- Twelve 8-inch flour tortillas
- 4 cups (about 2 large breasts) cooked, shredded chicken
- One 10-ounce package frozen chopped spinach, (thawed & squeezed dry)
- 8 ounces sliced mushrooms
- 1 large (about ¾ cup) shallot, (finely chopped )
- 1 pound (16 ounces) grated Monterey Jack Cheese
Langkah-langkah
-
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring 1 minute. Gradually add the broth and cook, stirring until thick (5 minutes).
-
Whisk in the cream cheese until melted. Stir in the sour cream and taco sauce. Let cool.
-
Preheat the oven to 425℉. Spray one 13x9 inch pyrex pan with nonstick spray.
-
Lay out a tortilla on your work surface. Spread 2 tablespoons of Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a tablespoon of spinach and a few mushroom slices. Spoon 2 tablespoons of the sauce on top of the mixture. Roll and place seam-down in the prepared dish. Repeat with the remaining tortillas.
-
Spoon the remaining sauce over the rolled enchiladas, then sprinkle with the remaining Jack cheese.
-
Bake 25 to 30 minutes, or until lightly browned and bubbly.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
Memuat komentar...