Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tortillas; 1 c. cut up cooked chicken or turkey; 1/4 c. chopped ripe olives; 1/4 c. chopped onion; 3/4 c. shredded Cheddar cheese, divided in 1/4 c. and 1/2 c.; 1 clove garlic, finely chopped; 1 Tbsp. vegetable oil; 1 (15 oz.) can tomato sauce; 1/2 c. water; 1 to 2 tsp. chili powder

Servings: persons

tortillas
1 c. cut up cooked chicken or turkey
1/4 c. chopped ripe olives
1/4 c. chopped onion
3/4 c. shredded Cheddar cheese, divided in 1/4 c. and 1/2 c.
1 clove garlic, finely chopped
1 Tbsp. vegetable oil
1 (15 oz.) can tomato sauce
1/2 c. water
1 to 2 tsp. chili powder

1
Heat oven to 350u00b0.
2
Prepare tortillas.
3
Mix chicken or turkey, olives, onion and 1/4 cup cheese; reserve.
4
Cook and stir garlic in oil over low heat until tender.
5
Stir in tomato sauce, water and chili powder; heat thoroughly.
6
Place 2 rounded tablespoonfuls of chicken mixture in center of each tortilla.
7
Roll up.
8
Place rolls, seam sides down in ungreased rectangular 12 x 7 1/2 x 2-inch baking dish.
9
Spoon remaining chicken mixture over rolled tortillas and pour hot tomato sauce over tortillas.
10
Sprinkle with 1/4 cup cheese and bake until hot, 15 to 20 minutes.

325

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 10 ingredients. The key ingredients include: tortillas, 1 c. cut up cooked chicken or turkey, 1/4 c. chopped ripe olives, 1/4 c. chopped onion, 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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