Creamy White Chicken Enchilada Bowls (Printable Version)
Savory layered enchilada bowls with shredded chicken, corn tortillas, and homemade creamy sauce topped with melted cheese.
# Ingredients:
→ Protein & Dairy
01 -
570g shredded chicken
02 -
170g part skim mozzarella cheese
03 -
21g butter
04 -
120g light sour cream
→ Grains
05 -
10 standard corn tortillas
06 -
2 tbsp all purpose flour
→ Liquids & Condiments
07 -
590ml fat free milk
08 -
60g green chilis
09 -
Salt and pepper to taste
# Steps:
01 -
Preheat the oven to 175°C (350°F) and arrange 5 oven-safe containers on a baking sheet.
02 -
In a saucepan over medium heat, melt the butter. Stir in the flour to form a roux, then gradually whisk in all the milk. Continue stirring until the sauce thickens slightly, about 8 minutes. Remove from heat.
03 -
Soften the corn tortillas by microwaving for about 1 minute or briefly heating over a gas flame, flipping halfway through.
04 -
Shred the mozzarella cheese if not already shredded and set aside.
05 -
Incorporate the sour cream and green chilies into the prepared white sauce, mixing until smooth.
06 -
Layer each bowl in this order: 60ml sauce, 1 tortilla (laid flat), 57g chicken, small handful of cheese. Repeat these layers once more. Distribute remaining cheese and sauce evenly among all 5 bowls.
07 -
Bake for 30 minutes or until the sauce is bubbling and cheese is melted and slightly golden.
08 -
Allow bowls to cool before covering with lids and refrigerating. Reheat in microwave for 2-3 minutes when ready to serve.
# Notes:
01 -
These enchilada bowls can be prepared ahead of time for convenient meal prep throughout the week.
02 -
For added flavor, garnish with fresh cilantro, diced avocado, or a squeeze of lime before serving.