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 medium onion, chopped; 2 Tbsp. butter; 1 1/2 c. shredded cooked chicken; 1 c. picante sauce; 3 oz. cream cheese; 1 tsp. ground cumin; 1 1/2 c. grated Jack cheese; oil; 8 corn tortillas; green onion slices

Servings: persons

1
Cook onion in butter until tender.
2
Stir in chicken, 1/4 cup picante, cream cheese and cumin.
3
Heat through.
4
Remove from heat. Stir in 1/2 cup of shredded cheese.
5
Heat oil in skillet, fry tortillas to soften, drain on paper towels.
6
Spoon chicken mixture into each tortilla; roll and place seam side down in 9 x 13-inch baking dish.
7
Spoon remaining picante and cheese over tortillas. Bake 15 minutes in 325u00b0 oven.
8
Top with onions.

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 10 ingredients. The key ingredients include: 1 medium onion, chopped, 2 Tbsp. butter, 1 1/2 c. shredded cooked chicken, 1 c. picante 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.

Chicken Enchiladas

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