Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 flour tortillas; 1 lb monterey jack cheese, grated; 3 chicken breasts; 1/4 teaspoon cumin (to taste); 1 teaspoon red chili powder; 1 (10 1/2 ounce) can cream of chicken soup; 3/4 cup cheddar cheese, grated; 3 green onions, chopped (optional); black olives, chopped (optional); 1 (10 1/2 ounce) can green chili with pork (optional)

Servings: persons

12 flour tortillas
1 lb monterey jack cheese, grated
3 chicken breasts
1/4 teaspoon cumin (to taste)
1 teaspoon red chili powder
1 (10 1/2 ounce) can cream of chicken soup
3/4 cup cheddar cheese, grated
3 green onions, chopped (optional)
black olives, chopped (optional)
1 (10 1/2 ounce) can green chili with pork (optional)

1
Boil chicken breasts in water (about 40 minutes). Cool. Shred chicken. Sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) Original recipe didn't call for chili powder or cumin.
2
In each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili.
3
Roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray).
4
Mix soup and 1/3 cup water. Pour over enchiladas. Sprinkle with remaining cheeses and remaining green chili. If using green onions and olives, sprinkle on top now.
5
Bake at 375u00b0F for 17-23 minutes or until bubbly.

1890

kcal

Calories

Fat

236

Carbs

102

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 10 ingredients. The key ingredients include: 12 flour tortillas, 1 lb monterey jack cheese, grated, 3 chicken breasts, 1/4 teaspoon cumin (to taste), 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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