White Chicken Enchiladas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	6%	0%
protein add	100%	100%
salt	1%	0%
aromatics	9%	6%
vegetables and beans	27%	1%
liquid	104%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

36 g	2 1/2 tbsp butter
22 g	3 tbsp flour
244 g	1 cup milk
115 g	1/2 cup light sour cream
240 g	1 cup chicken broth
1 g	1/2 tsp cumin powder
15 g	2 tbsp finely chopped jalapeños OR canned green chilies ((Note 2))
3 g	1/2 tsp salt + pepper
350 g	2 1/2 cups shredded cooked chicken ((I used poached chicken breast))
154 g	1 cup frozen corn
50 g	1/2 cup sliced scallions
	Salt and pepper
226 g	2 cups grated cheese ((Note 1))
	8 to rtillas ((flour or corn))

Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“These where absolutely divine! I did however do 2 things different, in place of 1/4 cup of the mixture I did 1/3 as I wanted it a bit saucier and I skipped the jalapenos in place of some mersey valley jalapeno cheese in the cheese mixture, I only did the 80g p” — a cook, 5.0★

“These are delicious! I used leftover roast chicken, and two kinds of hot pepper from my garden (1 jalapeno, 2 salsa pepper). I always thought of enchiladas as a high-prep recipe, but these were easy-peasey. Hubby proclaimed this recipe "a keeper" and I tota” — a cook, 5.0★