Chicken and Chile Enchiladas Recipe

Name: Chicken and Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium yellow onion, chopped; 3 garlic cloves, chopped; 1 poblano chile, seeded and chopped; 3 boneless skinless chicken breasts; 2 green chilies, roasted and chopped (or use canned); 1 tablespoon dried oregano; 1 teaspoon cayenne; 32 ounces green enchilada sauce; 1 cup light sour cream; 2 medium tomatoes, chopped; 2 cups shredded monterey jack cheese; 12 (6 inch) corn tortillas

Servings: persons

1 medium yellow onion, chopped
3 garlic cloves, chopped
1 poblano chile, seeded and chopped
3 boneless skinless chicken breasts
2 green chilies, roasted and chopped (or use canned)
1 tablespoon dried oregano
1 teaspoon cayenne
32 ounces green enchilada sauce
1 cup light sour cream
2 medium tomatoes, chopped
2 cups shredded monterey jack cheese
12 (6 inch) corn tortillas

1
Place onion, garlic, poblano, chicken, green chiles, oregano and cayenne in the slow cooker.
2
Pour 1 cup of the enchilada sauce over the top.
3
Turn the chicken so it is all coated with the sauce.
4
Cover and cook on low for 5-6 hours.
5
When chicken is done, remove from slow cooker and shred using two forks.
6
Set aside.
7
Preheat oven to 350 degrees.
8
SPray a 9 x 13 pan with cooking spray.
9
In a large bowl, combine the remaining ingredients from the slow cooker, the remaining enchilada sauce, the sour cream and the chopped tomatoes.
10
Stir to blend.
11
Dip one tortilla at a time in the mixture.
12
Fill with 1 T. shredded chicken and 1/2 T. shredded cheese.
13
Roll and place in the pan.
14
Repeat with the remaining tortillas.
15
Evenly spread the remaining enchilada mixture over the top of the tortillas.
16
Sprinkle remaining cheese over the top.
17
Bake for 20 to 30 minutes or until heated through.
18
Serve warm.

862

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.

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

You need 12 ingredients. The key ingredients include: 1 medium yellow onion, chopped, 3 garlic cloves, chopped, 1 poblano chile, seeded and chopped, 3 boneless skinless chicken breasts, and more.

Yes, Chicken and Chile 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 Chile Enchiladas

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