White Chicken Enchiladas Recipe

Name: White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large chicken legs or 1 whole chicken; 3 carrots; 3 stalks celery; 1 large onion; water; White sauce; 4 tablespoons butter; 3 tablespoons flour; 4 cups milk (hot); salt and pepper; nutmeg (feshly grated is best); 12 -14 flour tortillas (7 inch, depending how much you fill them); 3 cups of old cheddar cheese (or your favorite); cooking spray

Servings: persons

6 large chicken legs or 1 whole chicken
3 carrots
3 stalks celery
1 large onion
water
White sauce
4 tablespoons butter
3 tablespoons flour
4 cups milk (hot)
salt and pepper
nutmeg (feshly grated is best)
12 -14 flour tortillas (7 inch, depending how much you fill them)
3 cups of old cheddar cheese (or your favorite)
cooking spray

1
Place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour.
2
Remove chicken and take off the skin and shred the chicken.
3
Refrigerate the stock, skim off the fat and freeze it for another use.
4
Over medium heat, melt butter, add flour, cook for 1 minute.
5
Add hot milk and cook until slightly thickened. (not too thick).
6
Add salt, pepper and nutmeg to taste.
7
Take 1 cup of the sauce and mix it in with the chicken.
8
Place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish.
9
Pour the remaining sauce over the enchiladas.
10
Sprinkle with cheese.
11
Bake in a 350 oven for 25-30 minute.

2024

kcal

Calories

Fat

262

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large chicken legs or 1 whole chicken, 3 carrots, 3 stalks celery, 1 large onion, and more.

Yes, White Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chicken Enchiladas

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