Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chicken; cooking oil; 1 large onion; 1 can cream of chicken soup; 2 (10 oz.) cans Ro-Tel tomatoes; salt and pepper to taste; 1 Tbsp. cumin; 12 oz. sour cream; 6 oz. frozen tortillas; 1 lb. Monterey Jack cheese; 2 c. grated sharp cheese

Servings: persons

3 lb. chicken
cooking oil
1 large onion
1 can cream of chicken soup
2 (10 oz.) cans Ro-Tel tomatoes
salt and pepper to taste
1 Tbsp. cumin
12 oz. sour cream
6 oz. frozen tortillas
1 lb. Monterey Jack cheese
2 c. grated sharp cheese

1
Boil chicken until tender in salt.
2
Debone and cut up.
3
Saute onion in small amount of oil until clear.
4
Add soup, chicken, tomatoes, salt, pepper and cumin.
5
Simmer 20 minutes.
6
Remove from heat and fold in sour cream.
7
Fry tortillas in 1/4 teaspoon cooking oil on medium-high for 1 second on each side, not crispy. Drain on paper towel.
8
Fill tortilla with chicken and cheese mix.

1862

kcal

Calories

112

Fat

Carbs

199

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb. chicken, cooking oil, 1 large onion, 1 can cream of chicken soup, 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

How did you like this recipe?

Frequently Asked Questions