Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chopped onions; 2 (4 oz.) cans green chilies, chopped; 1 garlic clove; 2 Tbsp. butter; 2 Tbsp. flour; 1 1/2 c. chicken broth; pinch of salt; 1/4 tsp. cumin; 1 c. Monterey Jack cheese; 1 c. Cheddar cheese; oil; 1 doz. tortillas; 1 1/2 c. shredded chicken; 1 c. cream or milk

Servings: persons

2 chopped onions
2 (4 oz.) cans green chilies, chopped
1 garlic clove
2 Tbsp. butter
2 Tbsp. flour
1 1/2 c. chicken broth
pinch of salt
1/4 tsp. cumin
1 c. Monterey Jack cheese
1 c. Cheddar cheese
oil
1 doz. tortillas
1 1/2 c. shredded chicken
1 c. cream or milk

1
Melt butter in pan.
2
Saute onions; add green chilies and garlic.
3
Stir in flour and chicken broth.
4
Add salt and cumin. Simmer 15 minutes.
5
Heat oven to 350u00b0; grease cake pan.
6
Fry tortillas slightly in hot oil.
7
Dip into sauce.
8
Roll chicken and cheese in each tortilla.
9
Pour remaining sauce and cream over enchiladas.
10
Sprinkle with remaining cheese.
11
Bake for 20 minutes. Garnish with lettuce, green onions and tomatoes.

1122

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 14 ingredients. The key ingredients include: 2 chopped onions, 2 (4 oz.) cans green chilies, chopped, 1 garlic clove, 2 Tbsp. butter, and more.

Yes, Chicken 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 Enchiladas

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