Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 whole chicken (4 lb.); 2 bay leaves; 2 Tbsp. margarine; 2 large jalapeno peppers, seeds removed and chopped; 1 large onion, chopped; 1 Tbsp. chili powder; 1 can cream of chicken soup; 1 (8 oz.) container sour cream; 1 pkg. tortillas (10 large or 12 small); 1 c. each: grated Cheddar and Monterey Jack cheese; 1 medium tomato; 2 tsp. garlic powder

Servings: persons

1 whole chicken (4 lb.)
2 bay leaves
2 Tbsp. margarine
2 large jalapeno peppers, seeds removed and chopped
1 large onion, chopped
1 Tbsp. chili powder
1 can cream of chicken soup
1 (8 oz.) container sour cream
1 pkg. tortillas (10 large or 12 small)
1 c. each: grated Cheddar and Monterey Jack cheese
1 medium tomato
2 tsp. garlic powder

1
Boil chicken and bay leaves, then debone.
2
Saute jalapeno peppers and onion in a large skillet.
3
Add tomato.
4
Sprinkle chili powder and garlic powder to taste.
5
Cook a few minutes longer.
6
In separate bowl, mix cream of chicken soup and sour cream.
7
Add tablespoon of mixture to vegetables.
8
Add chicken to mixture. Stir to blend all ingredients.
9
Fill tortilla with mixture and a little cheese.
10
Roll and place in a 9 x 13-inch baking dish or pan.
11
Top with sour cream mixture and remaining cheese.
12
Bake in preheated oven at 350u00b0 for 30 minutes or until cheese is melted.

No nutrition data on file — estimate from the ingredient list.

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: 1 whole chicken (4 lb.), 2 bay leaves, 2 Tbsp. margarine, 2 large jalapeno peppers, seeds removed and chopped, 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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