Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Enchilada Sauce (makes 3 cups); 2 tablespoons corn oil or 2 tablespoons canola oil; 2 tablespoons all-purpose flour; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 (14 ounce) can chicken broth; 1 (8 ounce) can tomato sauce; 1 teaspoon salt; 1/4 teaspoon garlic powder; Filling; 2 cups shredded cooked chicken; 1/2 cup thinly-sliced green onion; 3/4 cup shredded monterey jack cheese; 3/4 cup cheddar cheese; 1/4 cup sour cream; 1 (4 ounce) can dice green chilies; corn oil or canola oil, as needed; 1/4 cup chopped cilantro; salt; pepper; 12 corn tortillas; nonstick cooking spray

Servings: persons

Enchilada Sauce (makes 3 cups)
2 tablespoons corn oil or 2 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
Filling
2 cups shredded cooked chicken
1/2 cup thinly-sliced green onion
3/4 cup shredded monterey jack cheese
3/4 cup cheddar cheese
1/4 cup sour cream
1 (4 ounce) can dice green chilies
corn oil or canola oil, as needed
1/4 cup chopped cilantro
salt
pepper
12 corn tortillas
nonstick cooking spray

1
["Enchilada sauce directions:", "Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.", "Add remaining ingredients, bring to a boil, and simmer for 10 minutes.", "Filling.", "Heat oven to 350u00b0F.", "Prepare enchilada sauce below.", "In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.", "Stir in 1/2 cup enchilada sauce.", "Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.", "Fry tortillas, one at a time until soft (10 seconds per side).", "Drain on paper towels, spray 9""x 13"" baking dish with non-stick cooking spray.", "Spread small amount of sauce in bottom of dish.", "Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.", "Place seam side down, side by side in prepared dish.", "Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.", "Garnish with extra sour cream, sliced green onions and chipped cilantro."]

815

kcal

Calories

Fat

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 22 ingredients. The key ingredients include: Enchilada Sauce (makes 3 cups), 2 tablespoons corn oil or 2 tablespoons canola oil, 2 tablespoons all-purpose flour, 2 tablespoons 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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