Chicken and cheese enchiladas Recipe

Name: Chicken and cheese enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken; 1 Onions; 1 Garlic; 1 Yellow bell pepper; 1 red bell pepper; 1 Salt and pepper; 2 can of chicken broth; 1 Flour tortillas; 1 Pepper jack cheese; 1 Ricotta; 1 Oil and butter; 3 can of green chile enchilada sauce; 1 Mild salsa verde; 1 can of mushrooms

Servings: persons

1 Chicken
1 Onions
1 Garlic
1 Yellow bell pepper
1 red bell pepper
1 Salt and pepper
2 can of chicken broth
1 Flour tortillas
1 Pepper jack cheese
1 Ricotta
1 Oil and butter
3 can of green chile enchilada sauce
1 Mild salsa verde
1 can of mushrooms

1
I rinse my chicken off and put it in my crock pot over night.
2
And season it with salt and pepper
3
In a saucepan I sauteed in butter and cooking oil and added the yellow pepper and the red pepper onions and garlic saute until they were nice and soft and then I added the chicken.
4
also added the two cans of chicken broth cook for 10 to 20 minutes
5
Just fry the tortillas on both side
6
Next just add layers of ingredients together bake in the oven for 20 to 30 minutes until the cheese has melted.
7
Eat and enjoy

878

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 Chicken, 1 Onions, 1 Garlic, 1 Yellow bell pepper, and more.

Yes, Chicken and cheese 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.

Chicken and cheese enchiladas

How did you like this recipe?

Frequently Asked Questions