Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 corn tortillas; 3 cups of Shredded Sharp Cheddar Cheese; 3 cups of Shredded Monterey Jack Cheese; 2 cups of minced Green Onions (scallions); 2 cups of chopped black Olives; 3 10 ounce cans of Red Enchilada Sauce; 1 14 ounce can of Garlic flavored Chicken Broth; 1 Whole Roasted Rosemary Garlic Chicken - you will need to shred the meat from the bone should yield about 4 cups of shredded Chicken meat.; Set aside seasoned Chicken skin; 1 cup of Canola Oil

Servings: persons

18 corn tortillas
3 cups of Shredded Sharp Cheddar Cheese
3 cups of Shredded Monterey Jack Cheese
2 cups of minced Green Onions (scallions)
2 cups of chopped black Olives
3 10 ounce cans of Red Enchilada Sauce
1 14 ounce can of Garlic flavored Chicken Broth
1 Whole Roasted Rosemary Garlic Chicken - you will need to shred the meat from the bone should yield about 4 cups of shredded Chicken meat.
Set aside seasoned Chicken skin
1 cup of Canola Oil

1
["Preheat oven to 350 F.", "In a large heavy pot combine Enchilada Sauce, Broth and just a few ""seasoned"" pieces of roasted chicken skin. Bring to a simmer. Pour about a cup of Enchilada sauce into the bottom of a 9 x 12 glass dish. Let sauce continue to heat use small saute pan for frying tortillas (you will be doing this one tortilla at a time) use small amount of oil in pan and fry tortilla for no more than 2 minutes each side over medium heat, using tongs remove tortilla from pan and dip into Enchilada Sauce. After tortilla has been soaked place flat in glass dish, fill with shredded chicken, both cheeses, green onions and olives. Roll tortilla tight and start rows inside of dish. Repeat these until all tortilla shells are done. Then remove sauce from heat. Sprinkle remaining cheeses, olives and green onions over the enchiladas saturate them with the sauce (you do not want them to dry in the oven)", "Place dish in oven and let them bake for about 15 minutes long enough for cheese to melt. Remove from oven let cool for 5 minutes before serving."]

1721

kcal

Calories

123

Fat

103

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 10 ingredients. The key ingredients include: 18 corn tortillas, 3 cups of Shredded Sharp Cheddar Cheese, 3 cups of Shredded Monterey Jack Cheese, 2 cups of minced Green Onions (scallions), 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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