Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups enchilada sauce; 2 cups shredded cooked chicken; 1/2 cup thinly sliced green onion; 3/4 cup shredded cheddar cheese; 3/4 cup shredded monterey jack cheese; 1/4 cup sour cream; 1 (4 ounce) can green chilies; 1/4 cup chopped fresh cilantro; salt and pepper; 12 6-inch corn tortillas; oil, as needed; ENCHILADA SAUCE; 2 tablespoons 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

Servings: persons

3 cups enchilada sauce
2 cups shredded cooked chicken
1/2 cup thinly sliced green onion
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
1/4 cup sour cream
1 (4 ounce) can green chilies
1/4 cup chopped fresh cilantro
salt and pepper
12 6-inch corn tortillas
oil, as needed
ENCHILADA SAUCE
2 tablespoons 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

1
Heat oven to 350 degrees.
2
Prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
3
Cook for one minute.
4
Add remaining ingredients, bring to a boil.
5
Simmer for 10 minutes.
6
In a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
7
Stir in 1/2 cup enchilada sauce.
8
Season with salt and pepper and set aside.
9
Heat about 1/2 inch of oil in large frying pan.
10
Fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
11
Spray 9 x 13 pan with cooking spray.
12
Put a small amount of sauce in the bottom of the pan.
13
Put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
14
Pour remaining sauce over the enchiladas and top with the remaining cheese.
15
Bake about 15-20 minutes or until bubbling.

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 20 ingredients. The key ingredients include: 3 cups enchilada sauce, 2 cups shredded cooked chicken, 1/2 cup thinly sliced green onion, 3/4 cup shredded cheddar cheese, 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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