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: 16 corn tortillas; 16 oz. chicken; 8 oz. Cheddar cheese; reserved liquid that chicken simmered in plus enough water to equal 21 ounces; chili powder; ground cumin; oregano; garlic powder; onion powder; seasoned salt to taste; 2 Tbsp. cornstarch; 2 1/2 oz. cheese (for garnish); 3 1/2 oz. green chilies; 1 can cream of chicken soup (undiluted)

Servings: persons

16 corn tortillas
16 oz. chicken
8 oz. Cheddar cheese
reserved liquid that chicken simmered in plus enough water to equal 21 ounces
chili powder
ground cumin
oregano
garlic powder
onion powder
seasoned salt to taste
2 Tbsp. cornstarch
2 1/2 oz. cheese (for garnish)
3 1/2 oz. green chilies
1 can cream of chicken soup (undiluted)

1
Simmer chicken until cooked.
2
Season if desired.
3
Reserve water that chicken simmered in for sauce.
4
Remove bones and cut into small strips or cubes.
5
Allow 1 ounce of chicken per enchilada. Grate cheese.
6
Allow 1/2 ounce cheese per enchilada.
7
Cut whole chilies into very thin strips and chop a little for garnish on top. Combine soup, broth (2 soup can measures), and seasonings in a saucepan.
8
Thicken with the cornstarch.
9
Soften tortillas in the sauce.
10
Remove tortillas from the sauce and fill each with 1 ounce of chicken, 1/2 ounce of cheese and 1 to 2 strips of green chilies. If desired, add 1 tablespoon of sauce and then roll.
11
Make sure the tortilla is soft enough or it will crack when rolling.
12
When pan is full, garnish with chopped chilies and grated cheese.
13
Bake at 350u00b0 for 20 to 30 minutes until cheese is melted and toasty on top. Serves 8.

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.

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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: 16 corn tortillas, 16 oz. chicken, 8 oz. Cheddar cheese, reserved liquid that chicken simmered in plus enough water to equal 21 ounces, 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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