Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 1 clove garlic, minced; cooking oil; 1 Tbsp. all-purpose flour; 1 (16 oz.) can tomatoes, cut up; 1 (15 oz.) can tomato sauce; 1 (4 oz.) can green chili peppers, drained, seeded and chopped; 1 tsp. sugar; 1 tsp. ground cumin; 1/4 tsp. salt; 12 frozen corn tortillas, thawed; Chicken Filling; 3/4 c. shredded American cheese; 1/4 c. sliced pitted ripe olives

Servings: persons

1 c. chopped onion
1 clove garlic, minced
cooking oil
1 Tbsp. all-purpose flour
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can tomato sauce
1 (4 oz.) can green chili peppers, drained, seeded and chopped
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. salt
12 frozen corn tortillas, thawed
Chicken Filling
3/4 c. shredded American cheese
1/4 c. sliced pitted ripe olives

1
Cook onion and garlic in 2 tablespoons oil; stir in flour. Add next 6 ingredients.
2
Cook and stir until thick and bubbly. Set aside.
3
In skillet, dip tortillas briefly in small amount of hot oil until limp, but not crisp.
4
Drain.
5
Spoon 1/4 cup Chicken Filling on each; roll up.
6
Place in 13 x 9 x 2-inch baking dish. Pour tomato mixture over all.
7
Bake, covered, at 350u00b0 about 15 minutes.
8
Uncover; bake until heated through, about 15 minutes. Top with cheese and bake until cheese melts.
9
Top with olives. Makes 6 servings.

504

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: 1 c. chopped onion, 1 clove garlic, minced, cooking oil, 1 Tbsp. all-purpose flour, 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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