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; 1 pkg. corn tortillas; 2 c. grated Cheddar cheese; 1 chopped green pepper; 1 can Ro-Tel tomatoes; 1 chopped onion; 1 Tbsp. chili powder; 1 c. sour cream; 1 can cream of chicken soup; 1 can cream of mushroom soup

Servings: persons

3 lb. chicken
1 pkg. corn tortillas
2 c. grated Cheddar cheese
1 chopped green pepper
1 can Ro-Tel tomatoes
1 chopped onion
1 Tbsp. chili powder
1 c. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup

1
Stew chicken until done; save broth.
2
Grease dish well.
3
Chop chicken into bite size pieces.
4
Line dish with tortillas dipped in broth.
5
Put layer of chicken, cheese, bell pepper and onion and a layer of soup and sour cream, mixed together.
6
Sprinkle with chili powder and use 1/2 of Ro-Tel tomatoes; repeat layers, ending with cheese.
7
Cover with foil and cook 50 minutes at 325u00b0; uncover and cook another 10 minutes.
8
You can use leftover broth in casserole.

1425

kcal

Calories

Fat

Carbs

174

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 10 ingredients. The key ingredients include: 3 lb. chicken, 1 pkg. corn tortillas, 2 c. grated Cheddar cheese, 1 chopped green pepper, 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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