Baked Chicken Enchiladas Recipe

Name: Baked Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground chicken; 2 cups chicken broth; 5 tablespoons garlic; 1 jalapeno minced; 1 cup chopped onion; 1 jar salsa verde; 1/4 cup heavy whipping cream; 1 can rotel; 1 teaspoon salt; 2 tablespoons ground cumin; 1 tablespoon chili powder; 1/2 teaspoon ground red pepper; 8 ounces reduced fat cream cheese; 12 corn tortillas 6-inch; cooking spray; 1 cup sharp cheddar cheese shredded

Servings: persons

1 1/2 pounds ground chicken
2 cups chicken broth
5 tablespoons garlic
1 jalapeno minced
1 cup chopped onion
1 jar salsa verde
1/4 cup heavy whipping cream
1 can rotel
1 teaspoon salt
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon ground red pepper
8 ounces reduced fat cream cheese
12 corn tortillas 6-inch
cooking spray
1 cup sharp cheddar cheese shredded

1
Cook the ground chicken and onion until the chicken is lightly browned. Remove from pan.
2
Scrape the pan used for cooking the chicken. Add the next 4 ingredients and bring to a simmer. Cook 8 minutes. Filter out all solids and add whipping cream. Stir to combine and simmer for 2 minutes.
3
Save the liquid mixture in a large, shallow bowl.
4
Place the chicken/onion mixture in a medium bowl. Add Rotel and next 5 ingredients (through cream cheese). Mix thoroughly.
5
Assemble tortillas as follows: dip a tortilla in the salsa verde liquid and let it soak for 30 seconds. Fill each tortilla with approximate 1/3 C of chicken mixture (do not overfill); Roll up. Arrange filled tortillas, seam side down, in an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Continue until baking dish is full.
6
Evenly pour the salsa verde sauce over the enchiladas. The sauce should not come higher than 50% of the way up the side of the dish.
7
Top evenly with cheddar cheese
8
Bake at 400u00b0 for 20 minutes or until lightly browned.

1176

kcal

Calories

Fat

Carbs

113

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 16 ingredients. The key ingredients include: 1 1/2 pounds ground chicken, 2 cups chicken broth, 5 tablespoons garlic, 1 jalapeno minced, and more.

Yes, Baked 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.

Baked Chicken Enchiladas

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