Shredded Chicken Enchiladas
Servings 8 servings
Ingredients
Shredded Chicken Filling
- 1 ½ cups shredded chicken
- 2 cups shredded cheese
- 8-10 flour tortillas
White Enchilada Sauce
- ½ onion diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups broth
- 1 cup sour cream
- 1 can green chiles
Instructions
Shredded Chicken
- Make chicken with your favorite method — Instant Pot, Crock Pot, oven or stove top.
- Then shred it with two forks or place it in the bowl of a stand mixer with a paddle attachment. Shred evenly.
White Chicken Enchilada Sauce
- Melt butter in a pan. Sauté diced onions in melted butter until fragrant and translucent.
- Once translucent, add flour to coat onions.
- Pour in broth, sour cream and green chiles. Bring to a simmer, being careful no to boil.
- Once thickened, pour two tablespoons into base of a 9x9 baking dish.
Build the Enchiladas
- Add the shredded chicken filling and shredded cheese to your tortillas and carefully roll them up.
- Place into the bottom of the baking dish and pour the rest of the enchiladas sauce over the top. Then top with more shredded cheese.
- Bake for 20 minutes until bubbly and then remove from the oven and serve!
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 14g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 404mg | Potassium: 130mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg
