Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, chopped; 2 Tbsp. vegetable oil; 1 1/2 c. chicken broth; 2 Tbsp. chili powder; 1 tsp. dried oregano; 1 tsp. ground cumin; 1 tsp. salt; 1 (8 oz.) tomato sauce; 12 (6 inch) refrigerated corn tortillas; 3 c. shredded cooked chicken; 1 c. shredded Monterey Jack or sharp Cheddar; sour cream

Servings: persons

2 cloves garlic, chopped
2 Tbsp. vegetable oil
1 1/2 c. chicken broth
2 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1 (8 oz.) tomato sauce
12 (6 inch) refrigerated corn tortillas
3 c. shredded cooked chicken
1 c. shredded Monterey Jack or sharp Cheddar
sour cream

1
Cook and stir garlic in oil in 2-quart saucepan.
2
Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
3
Heat to boiling; reduce heat.
4
Simmer uncovered 10 minutes.
5
Dip each tortilla into sauce to coat both sides.
6
Spoon 1/4 cup of the chicken onto each tortilla around chicken.
7
Place seam side down in ungreased rectangular baking dish.
8
Pour remaining sauce over enchiladas; sprinkle with cheese.
9
Cook uncovered in 350u00b0 oven until cheese is melted, 10 to 12 minutes.
10
Serve with sour cream and if desired shredded lettuce.

1026

kcal

Calories

Fat

Carbs

108

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 12 ingredients. The key ingredients include: 2 cloves garlic, chopped, 2 Tbsp. vegetable oil, 1 1/2 c. chicken broth, 2 Tbsp. chili powder, 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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