Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 cloves garlic, chopped; 2 tablespoons vegetable oil; 1 1/2 cups chicken broth; 1 -2 tablespoon chili powder; 1 teaspoon dried oregano leaves; 1 teaspoon ground cumin; 1 teaspoon salt; 1 (8 ounce) can tomato sauce; 12 6-inch corn tortillas; 3 cups shredded cooked chicken; 1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese; sour cream

Servings: persons

1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 -2 tablespoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1 (8 ounce) can tomato sauce
12 6-inch corn tortillas
3 cups shredded cooked chicken
1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
sour cream

1
Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
2
Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
3
Heat to boiling; reduce heat, simmer uncovered 10 minutes.
4
Dip each tortilla into sauce to coat both sides.
5
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
6
Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
7
Pour remaining sauce over enchiladas; sprinkle with cheese.
8
Cook uncovered in 350u00b0 oven until cheese is melted, 10-12 minutes.
9
Serve with sour cream and, if desired, shredded lettuce.
10
Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
11
To serve, pour remaining sauce over enchiladas; cook uncovered in 350u00b0 oven until hot and bubbly 20-30 minutes.

906

kcal

Calories

Fat

Carbs

101

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 medium onion, chopped, 2 cloves garlic, chopped, 2 tablespoons vegetable oil, 1 1/2 cups chicken broth, 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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