Chicken Enchilada Recipe

Name: Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken broth; 1 ½ cups onions, finely chopped; 2 teaspoons dried oregano; ½ teaspoon salt; 6 boneless skinless chicken breast halves; 2 garlic cloves, minced; 1 bay leaf; ½ cup sour cream; 3 cups green chili sauce; cooking spray; 16 corn tortillas; ¾ cup monterey jack cheese, shredded; ½ cup cheddar cheese, shredded

Servings: persons

3 cups chicken broth
1 ½ cups onions, finely chopped
2 teaspoons dried oregano
½ teaspoon salt
6 boneless skinless chicken breast halves
2 garlic cloves, minced
1 bay leaf
½ cup sour cream
3 cups green chili sauce
cooking spray
16 corn tortillas
¾ cup monterey jack cheese, shredded
½ cup cheddar cheese, shredded

1
Combine broth, 1 cup onion and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil.
2
Reduce heat, and simmer 15 minutes or until chicken is done.
3
Remove chicken from pan, chill 15 minutes.
4
Reserve broth mixture for another use.
5
Shred chicken into bite sized pieces.
6
Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl.
7
stirring well.
8
Preheat oven to 350F.
9
Spread 1/4 cup green chilie sauce in the bottom of each baking dish coated with cooking spray.
10
Warm tortillas; spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.
11
place 8 filled tortillas, seam side down, in each dish; pour 1 1/4 cups of remaining green chilie sauce over tortillas in each dish.
12
bake at 350F for 18 minutes or until thoroughly heated.

1205

kcal

Calories

Fat

104

Carbs

128

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 13 ingredients. The key ingredients include: 3 cups chicken broth, 1 ½ cups onions, finely chopped, 2 teaspoons dried oregano, ½ teaspoon salt, and more.

Yes, Chicken Enchilada 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 Enchilada

How did you like this recipe?

Frequently Asked Questions