Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 chicken breasts, boil and debone; 2 lb. Monterey Jack cheese, grated (save 1/2 for topping); 1 small can green chiles, chopped; 1 large can tomato sauce; 1 tsp. garlic salt; 1 small carton sour cream; flour tortillas; 2 to 3 cans mild tortilla sauce; 1 lb. stew beef; 1 lb. port; 1 lb. turkey meat; 1 lb. sausage; 1 lb. ham; 6 strips bacon; 3 carrots; 5 potatoes; 1/2 green bell pepper; 1/2 red bell pepper; 3 stalks celery; 1 yellow onion; 4 green onions; 1 pkg. dark gravy mix; 1 pkg. stew seasoning mix; 1/4 c. parsley flakes; 1/4 tsp. red pepper; 1/2 tsp. black pepper; 1 tsp. seasoned salt; 1 tsp. salt; 2 Tbsp. minced garlic; pearled barley

Servings: persons

6 to 8 chicken breasts, boil and debone
2 lb. Monterey Jack cheese, grated (save 1/2 for topping)
1 small can green chiles, chopped
1 large can tomato sauce
1 tsp. garlic salt
1 small carton sour cream
flour tortillas
2 to 3 cans mild tortilla sauce
1 lb. stew beef
1 lb. port
1 lb. turkey meat
1 lb. sausage
1 lb. ham
6 strips bacon
3 carrots
5 potatoes
1/2 green bell pepper
1/2 red bell pepper
3 stalks celery
1 yellow onion
4 green onions
1 pkg. dark gravy mix
1 pkg. stew seasoning mix
1/4 c. parsley flakes
1/4 tsp. red pepper
1/2 tsp. black pepper
1 tsp. seasoned salt
1 tsp. salt
2 Tbsp. minced garlic
pearled barley
1 (8 oz.) pkg. frozen cauliflower
1 (8 oz.) pkg. frozen corn
1 (9 oz.) pkg. frozen peas

1
Cut beef, pork and turkey into 1/2-inch cubes.
2
Dice potatoes and carrots into 1/2-inch cubes.
3
Cook in crock-pot on low for 4 hours with enough water to almost cover contents.
4
In another container, boil pearled barley in 4 cups water for 30 minutes. Dice both bell peppers, celery and onions into 1/4-inch pieces. Cut green onions into 1/4-inch pieces from the base to nearly the top of the stems.
5
Completely cook and drain bacon and cut into 1/2-inch pieces.
6
At the end of cooking the beef, pork, turkey, potatoes and carrots, put all ingredients except frozen vegetables into stock pot or Dutch oven.
7
Put in oven at 250u00b0 for 2 to 3 hours.
8
Stir every 15 to 20 minutes.
9
Remove from oven.
10
Further season to taste.

2382

kcal

Calories

142

Fat

Carbs

211

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 33 ingredients. The key ingredients include: 6 to 8 chicken breasts, boil and debone, 2 lb. Monterey Jack cheese, grated (save 1/2 for topping), 1 small can green chiles, chopped, 1 large can tomato sauce, 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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