Chicken Enchiladas – a delicious recipe with chicken, onion, clove garlic, vegetable oil, shredded Monterey Jack cheese, green chiles. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Saute onion and garlic in 1 tablespoon oil until tender. Remove from heat and set aside.
2
Combine chicken, chopped green chiles and green salsa; add sauteed onion mixture to chicken, tossing gently.
3
Set aside.
4
Combine flour, chicken broth and half and half or cream; cook over medium heat until mixture is thickened and bubbly, stirring constantly.
5
Add 1/2 cup cheese, stirring until cheese melts.
6
Set aside.
7
Fry tortillas one at a time in remaining oil.
8
Dip tortillas in cheese sauce.
9
Place 2 tablespoons chicken mixture on each tortilla.
10
Roll tortillas with seam sides down.
11
Sprinkle with cheese.
12
Bake 15 minutes at 350u00b0, covered.
13
Uncover and bake additional 15 minutes.
1500
kcal
Calories
66
g
Fat
124
g
Carbs
96
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 c. diced cooked chicken, 1/2 c. chopped onion, 1 clove garlic, minced, 1/4 c. vegetable oil, 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.
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