Chicken, Chili And Cheese Enchiladas Recipe

Name: Chicken, Chili And Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 yellow onion, finely chopped; 3 cloves garlic, minced; 1 jalapeno chili, seeded and minced; 4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken); 2 cups coarsely shredded sharp Cheddar; 1 16-oz. jar salsa verde; 1 4-oz. can diced mild green chilies, drained; 1 1/2 cups low-sodium chicken broth; 16 5 1/2-inch corn tortillas; 1/2 cup finely chopped cilantro

Servings: persons

1 tablespoon vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeno chili, seeded and minced
4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken)
2 cups coarsely shredded sharp Cheddar
1 16-oz. jar salsa verde
1 4-oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16 5 1/2-inch corn tortillas
1/2 cup finely chopped cilantro

1
Preheat oven to 375u00b0F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeno and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.
2
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.
3
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese over top.
4
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.

1169

kcal

Calories

Fat

Carbs

129

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 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 yellow onion, finely chopped, 3 cloves garlic, minced, 1 jalapeno chili, seeded and minced, and more.

Yes, Chicken, Chili And Cheese Enchiladas falls under the Soups & Stews 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, Chili And Cheese Enchiladas

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