Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 doz. corn tortillas; 2 cans cream of chicken; 1 whole chicken; 1 c. green onions, chopped; 1 large can chili verde or Ortega chili, chopped; 1 small container sour cream; garlic salt to taste; salt to taste; sprinkle of oregano; pepper to taste; 2 to 4 c. grated Longhorn cheese (mild)

Servings: persons

2 doz. corn tortillas
2 cans cream of chicken
1 whole chicken
1 c. green onions, chopped
1 large can chili verde or Ortega chili, chopped
1 small container sour cream
garlic salt to taste
salt to taste
sprinkle of oregano
pepper to taste
2 to 4 c. grated Longhorn cheese (mild)

1
Boil chicken.
2
When done, debone.
3
Mix chicken with cream of chicken, onions, chili and sour cream.
4
Add spices to taste.
5
Layer tortillas on bottom of pan, covering it.
6
Add ingredients in layers.
7
Sprinkle cheese over it.
8
Layer again with tortillas, etc. Add rest of cheese on top of last layer.
9
Bake at 350u00b0 for 20 minutes.

668

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 11 ingredients. The key ingredients include: 2 doz. corn tortillas, 2 cans cream of chicken, 1 whole chicken, 1 c. green onions, chopped, 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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