Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 jalapenos, diced (or other hot pepper); 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 8 cups tomatoes, diced; 2 cups chicken stock; 1/2 cup cream; 3 cups chicken, shredded; 8 tortillas (or 4 burrito size tortillas); 1 tablespoon olive oil; 2 cups chihuahua cheese, shredded

Servings: persons

2 -3 jalapenos, diced (or other hot pepper)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 cups tomatoes, diced
2 cups chicken stock
1/2 cup cream
3 cups chicken, shredded
8 tortillas (or 4 burrito size tortillas)
1 tablespoon olive oil
2 cups chihuahua cheese, shredded

1
1. In a small frying pan over the medium heat roast the jalapenos untill black splotches appear and set aside.
2
2. In a large sauce pan saute the onion in olive oil. Add garlic and saute. salt and pepper to taste. Add tomatoes and jalapenos and let cook on medium high heat untill tomatoes start to break apart.
3
3. Put tomato mixture in a food processor and puree. Put the puree back in the sauce pan.
4
4. Add chicken stock to tomatoes and let reduce to a thick sauce and then add cream.
5
5. Put your shredded chicken in a mixing bowl and mix about half the sauce in with the chicken. Divide the chicken between the number of tortillas your using. Brush both sides of the tortillas with olive oil. Place the tortillas in a large casserole dish and put the chicken in the middle of the tortillas folding the edges of the torillas over the chicken. Pour the rest of the sauce over the enchiladas and top with cheese.
6
5. Bake with foil at 400 F for 20 minutes and then remove foil and bake for another 5-10 minutes untill cheese begins to brown.

1060

kcal

Calories

Fat

Carbs

116

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 11 ingredients. The key ingredients include: 2 -3 jalapenos, diced (or other hot pepper), 1 tablespoon olive oil, 1 medium onion, chopped, 2 garlic cloves, minced, 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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