Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 c. chopped onions; 1/4 c. margarine; 1/4 c. flour; 2 1/2 c. water; 1 Tbsp. chicken flavor; 8 oz. sour cream; 3 c. chopped, cooked chicken; 2 c. shredded Cheddar cheese; 4 oz. chopped green chilies, drained; 1/2 tsp. chili powder; 1/2 tsp. cumin; 2 oz. drained pimentos (optional); 10 to 12 flour tortillas

Servings: persons

1 c. chopped onions
1/4 c. margarine
1/4 c. flour
2 1/2 c. water
1 Tbsp. chicken flavor
8 oz. sour cream
3 c. chopped, cooked chicken
2 c. shredded Cheddar cheese
4 oz. chopped green chilies, drained
1/2 tsp. chili powder
1/2 tsp. cumin
2 oz. drained pimentos (optional)
10 to 12 flour tortillas

1
In medium saucepan, cook onion in margarine until tender. Stir in flour; cook until bubbly.
2
Add water and chicken flavor. Cook and stir until thickened.
3
Remove from heat and add sour cream.
4
In large pan, combine 1 cup sauce with chicken, 1 cup cheese, chilies, pimentos, cumin and chili powder.
5
Fill tortillas with meat mixture and roll up.
6
Place in a greased 9 x 13-inch pan.
7
Spoon remaining sauce over top.
8
Sprinkle with rest of cheese.
9
Bake at 350u00b0 for 30 to 45 minutes.
10
Delicious!

No nutrition data on file — estimate from the ingredient list.

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: 1 c. chopped onions, 1/4 c. margarine, 1/4 c. flour, 2 1/2 c. water, 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

How did you like this recipe?

Frequently Asked Questions