Chicken Enchilada Bake Recipe

Name: Chicken Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 1/4 c. margarine; 1/4 c. flour; 2 1/2 c. water; 1 Tbsp. chicken bouillon granules; 3 c. chicken, cooked and finely chopped; 2 c. shredded Cheddar cheese; 1/2 tsp. chili powder; 10 (8-inch) flour tortillas; chopped parsley to decorate; 8 oz. sour cream (at room temperature)

Servings: persons

1 c. chopped onion
1/4 c. margarine
1/4 c. flour
2 1/2 c. water
1 Tbsp. chicken bouillon granules
3 c. chicken, cooked and finely chopped
2 c. shredded Cheddar cheese
1/2 tsp. chili powder
10 (8-inch) flour tortillas
chopped parsley to decorate
8 oz. sour cream (at room temperature)

1
Preheat oven to 350u00b0.
2
Saute onion in margarine until tender. Stir in flour and add water and bouillon.
3
Cook and stir until sauce thickens and bouillon dissolves.
4
Remove from heat and stir in sour cream.
5
Combine 1 cup sauce, chicken, 1 cup cheese and chili powder, mixing well.
6
Dip each tortilla into remaining sauce to soften.
7
Fill each with equal portions of chicken mixture.
8
Roll up.
9
Arrange in a lightly greased 13 x 9-inch baking dish.
10
Spoon remaining sauce over enchiladas; sprinkle with remaining cheese and parsley.
11
Bake for 25 minutes or until bubbly.

1884

kcal

Calories

Fat

211

Carbs

116

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 c. chopped onion, 1/4 c. margarine, 1/4 c. flour, 2 1/2 c. water, and more.

Yes, Chicken Enchilada Bake 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 Bake

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