Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 Tbsp. olive oil; 1 (16 oz.) can tomatoes, mashed; 1 (6 oz.) can tomato paste; 1 tsp. cumin; 2 Tbsp. chili powder; 1 Tbsp. hot salsa; black pepper and salt to taste; 12 corn tortillas; 8 oz. Cheddar cheese, grated; 8 oz. Mozzarella, grated; 2 chicken breasts, cooked and chopped; sour cream

Servings: persons

1 medium onion, chopped
2 Tbsp. olive oil
1 (16 oz.) can tomatoes, mashed
1 (6 oz.) can tomato paste
1 tsp. cumin
2 Tbsp. chili powder
1 Tbsp. hot salsa
black pepper and salt to taste
12 corn tortillas
8 oz. Cheddar cheese, grated
8 oz. Mozzarella, grated
2 chicken breasts, cooked and chopped
sour cream

1
In skillet,
2
saute onion in oil until tender.
3
Add tomatoes, tomato paste, cumin, chili powder, salsa, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes.
4
In the middle of each tortilla, place a few teaspoons of each cheese and a few pieces of chicken; moisten the edge with sauce.
5
Roll up tortillas and place in a baking dish. Pour sauce over the enchiladas and sprinkle on remaining cheese.
6
Bake at 350u00b0 for 20 minutes or until tortillas are lightly browned and cheese has melted.
7
Serve with sour cream.

815

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 13 ingredients. The key ingredients include: 1 medium onion, chopped, 2 Tbsp. olive oil, 1 (16 oz.) can tomatoes, mashed, 1 (6 oz.) can tomato paste, 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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