Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 white onion; 2 cans (32 oz.) tomatoes; 1 tsp. salt; 8 to 11 flour tortillas; 1 pkg. taco seasoning; 2 to 3 garlic cloves; 4 green chilies; 1/2 tsp. sugar; 2 c. Cheddar cheese; 2/3 c. milk; 2 to 3 Tbsp. oil; 1 tsp. oregano; 1 1/2 c. diced chicken; 1/2 to 3/4 c. sour cream; 1 can cream of chicken soup

Servings: persons

1 white onion
2 cans (32 oz.) tomatoes
1 tsp. salt
8 to 11 flour tortillas
1 pkg. taco seasoning
2 to 3 garlic cloves
4 green chilies
1/2 tsp. sugar
2 c. Cheddar cheese
2/3 c. milk
2 to 3 Tbsp. oil
1 tsp. oregano
1 1/2 c. diced chicken
1/2 to 3/4 c. sour cream
1 can cream of chicken soup

1
Cut onion up in chunks and shred cheese.
2
Cut tomato in bite-sized pieces.
3
In separate bowl add the can of cream of chicken soup and milk and set aside.
4
Saute onion and garlic in hot oil for about five minutes until tender, keep stirring.
5
Stir in oregano, salt, chilies and sugar.
6
Simmer for 10 minutes, uncovered, keep stirring.
7
Add chicken and taco seasoning, stirring until chicken is almost done then add tomatoes stirring until done. Lightly toast flour tortillas over medium heat in aluminum skillet, cooking on each side for 10 to 15 seconds.
8
Remove and add meat mixture and roll up.
9
Place with the seam side down in narrow buttered casserole dish.
10
Top with the milk mixture and finally top all of this with the shredded cheese.
11
Bake at 375u00b0 for about 25 minutes, then uncovered for 15 minutes.
12
When you are ready to serve then add the sour cream on top.

2141

kcal

Calories

103

Fat

184

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 15 ingredients. The key ingredients include: 1 white onion, 2 cans (32 oz.) tomatoes, 1 tsp. salt, 8 to 11 flour tortillas, 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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