Name: White Enchiladas
Prep time: 45 min
Total time: 105 min
Yield: 6 servings
Cuisine: mexican
Ingredients: 2 chicken breast; 1.5 cups corn; 1 tsp coriander; 1 tsp cumin; 2 Tbsp fresh cilantro; 0.5 lime; to taste salt and pepper; 0.5 cup scallions; 3 Tbsp butter; 3 Tbsp flour; 2 shallot; 2 cups broth; 1 cup sour cream; 4 oz can of green chilies; 1 tsp ground coriander; to taste salt and pepper; 14 corn tortillas; 1.5 cups mozzarella; 2 lbs refried beans can; 3 Tbsp fresh cilantro; to taste scallions; 1 lime

White Enchiladas

6 servings

45 min active time

1 h 45 min total time

4.0 (2 votes)

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Ingredients

Unit system

Filling

	2 vegetarians can use a large head of roasted cauliflower
	1 ¹⁄₂ cups
	1 tsp
	1 tsp
	2 Tbsp chopped
	¹⁄₂
	to taste
	¹⁄₂ cup

Cream Mix

	3 Tbsp
	3 Tbsp
	2 diced
	2 cups
	1 cup
	4 oz diced
	1 tsp
	to taste

Assembly

	14 if 6 inches diameter
	1 ¹⁄₂ cups shredded
	2 lbs
	3 Tbsp chopped
	to taste sliced
	1

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

743

37%

Total Fat

36 g

47%

Cholesterol

122 mg

41%

Sodium

1142 mg

50%

Total Carbohydrates

67 g

24%

Fiber

12 g

43%

Total Sugar

6.5 g

Proteins

42 g

85%

Calcium

374 mg

29%

Iron

4.3 mg

24%

Potassium

1074 mg

23%

Vitamin D

0.11 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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Filling (Meat Version)
- 1Cook the chicken breast (for details, click the ingredient).
- 2Dice it and place in a medium mixing bowl.
- 3Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
Filling (Vegetarian Version)
- 1Preheat oven to 400F.
- 2Cut the cauliflower into florets, and slice them into small bite size pieces.
- 3Place on a baking sheet and roast for 15 minutes at 400F.
- 4Transfer to a medium mixing bowl.
- 5Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest. Set aside.
Cream Mix
- 1In a medium pot, over medium heat, melt the butter and saute shallot until golden, about 3-4 minutes.
- 2Add the flour. Cook it for 2-3 minutes on med-low heat while stirring.
- 3Whisk in the broth. Stir in Sour cream, whisk until smooth.
- 4Add the green chilies. Season with the coriander, salt and pepper.
Assemble
- 1Preheat oven to 400F.
- 2Grease a 13x9 inch pan. Lightly coat the bottom with a bit of the cream mix.
- 3Divide the filling evenly between the tortillas. Top with the shredded cheese.
- 4Roll up and place the tortillas, seam-side down in the pan on top of the cream mix.
- 5Pour remaining cream mix over top, and optionally add more cheese.
- 6Cover with foil, place in a 400F oven for 20-25 minutes.
- 7Remove foil. Bake for an additional 10-15 minutes, or until golden and bubbly.
- 8Warm up the refried beans.
- 9Top off the enchiladas with fresh cilantro and scallions. Let the dish cool for 10 minutes and serve warm with a side of refried beans.