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: 3 c. cooked shredded chicken; 1 (4 oz.) can chopped green chiles; 1 tsp. salt; 1 (10 oz.) can green chile enchilada sauce; 1 small can Pet evaporated milk; 10 Old El Paso corn tortillas; 2 c. shredded Monterey Jack cheese

Chicken Enchiladas – a delicious recipe with chicken, green chiles, salt, green chile enchilada sauce, milk, corn tortillas. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 c. cooked shredded chicken
1 (4 oz.) can chopped green chiles
1 tsp. salt
1 (10 oz.) can green chile enchilada sauce
1 small can Pet evaporated milk
10 Old El Paso corn tortillas
2 c. shredded Monterey Jack cheese

1
Mix chicken, chiles and salt.
2
Combine enchilada sauce and evaporated milk.
3
Fry tortillas in hot oil for a few seconds on each side until limp.
4
Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture.
5
Roll up and place seam side down in 13 x 9-inch baking dish.
6
Pour remaining sauce over mixture.
7
Sprinkle with cheese.
8
Bake in preheated oven at 425u00b0 for 15 minutes, until bubbly.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 7 ingredients. The key ingredients include: 3 c. cooked shredded chicken, 1 (4 oz.) can chopped green chiles, 1 tsp. salt, 1 (10 oz.) can green chile enchilada 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.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Bombay Spicy Chicken Burgers With Cool Cucumber and Tomato Raita
Chicken Burrito with Sauteed Kale
Marinated Roasted Pork Tenderloin
Grilled center cut pork chop with sweet&sour pineapples, saffron rice and garlic spinach tomato saut