Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) can tomato sauce; 1 (3 1/2 oz.) can chopped green chilies; 3/4 c. water; 1 Tbsp. flour; 1 Tbsp. vegetable oil; 1 Tbsp. vinegar; 1/2 tsp. oregano, crumbled; 1/4 tsp. cumin; 1/4 tsp. red pepper; 1/4 tsp. garlic powder; 2 c. (10 oz.) cubed, cooked chicken; 1 1/2 c. (6 oz.) shredded Cheddar cheese; 8 flour tortillas

Servings: persons

1 (8 oz.) can tomato sauce
1 (3 1/2 oz.) can chopped green chilies
3/4 c. water
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. vinegar
1/2 tsp. oregano, crumbled
1/4 tsp. cumin
1/4 tsp. red pepper
1/4 tsp. garlic powder
2 c. (10 oz.) cubed, cooked chicken
1 1/2 c. (6 oz.) shredded Cheddar cheese
8 flour tortillas

1
Preheat oven to 350u00b0.
2
Blend first 10 ingredients in saucepan until smooth; bring to a boil, stirring constantly.
3
Reduce heat; simmer 2 minutes.
4
Place 1/4 cup chicken, 2 tablespoons of cheese and 1 tablespoon of sauce on each tortilla.
5
Roll up and place seam side down in a greased 9 x 12-inch baking dish.
6
Spread remaining sauce over enchiladas.
7
Top with cheese.
8
Bake, covered, 20 minutes.

1343

kcal

Calories

Fat

157

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 (8 oz.) can tomato sauce, 1 (3 1/2 oz.) can chopped green chilies, 3/4 c. water, 1 Tbsp. flour, 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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