Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 3 cooked chicken breast halves (boneless,skinless and shredded); 1/2 cup green onion, chopped; 1/2 cup cilantro, chopped fresh; 2 cups chicken broth; 1 cup sour cream; 3/4 cup onion, minced; 12 ounces cheddar cheese, shredded; 4 ounces green chilies, chopped; 1/4 cup butter; 1/4 cup all-purpose flour; vegetable oil (for frying)

Servings: persons

12 corn tortillas
3 cooked chicken breast halves (boneless,skinless and shredded)
1/2 cup green onion, chopped
1/2 cup cilantro, chopped fresh
2 cups chicken broth
1 cup sour cream
3/4 cup onion, minced
12 ounces cheddar cheese, shredded
4 ounces green chilies, chopped
1/4 cup butter
1/4 cup all-purpose flour
vegetable oil (for frying)

1
Preheat the oven to 375u00b0F. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
2
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
3
Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.

1203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 corn tortillas, 3 cooked chicken breast halves (boneless,skinless and shredded), 1/2 cup green onion, chopped, 1/2 cup cilantro, chopped fresh, 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.

That's it — enjoy your meal!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions