Chicken Enchiladas – a delicious recipe with chicken breasts, onion, sour cream, red enchilada sauce, blend cheese, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil chicken until cooked through.
2
Cool chicken then shred into small pieces.
3
Chop onion and combine with sour cream and shredded chicken in large bowl.
4
TO ASSEMBLE ENCHILADAS:
5
Lay out one tortilla.
6
Spread a small amount of enchilada sauce on tortilla.
7
Place 3-4 tablespoons of chicken mixture on tortilla.
8
Top with taco cheese (2 tablespoons).
9
Roll up tortilla and place seam side down into a 9x13 baking dish.
10
Repeat until chicken mixture is all used.
11
Cover enchiladas with remaining enchilada sauce and finish by topping them with an even layer of shredded mild cheddar cheese.
12
Bake in preheated 350u00b0F oven for 30-35 until cheese is bubbly.
13
All cheeses, enchilada sauce and onion can be used in greater or lesser amounts to taste. Its almost impossible to ruin these!
693
kcal
Calories
51
g
Fat
5
g
Carbs
53
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 large chicken breasts, 1 small onion, 8 ounces sour cream, 2 (10 ounce) cans red enchilada sauce, 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.
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