Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter, divided; 1 medium onion, chopped; 1 medium-size red bell pepper, chopped; 2 cups chopped cooked chicken; 3 (4-oz.) cans diced green chiles, divided; 3 cups (12 oz.) shredded colby-Jack cheese blend, divided; 8 (8-inch) soft taco-size flour tortillas; 2 tablespoons all-purpose flour; 3/4 cup chicken broth; 1/2 cup milk; Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce

Servings: persons

5 tablespoons butter, divided
1 medium onion, chopped
1 medium-size red bell pepper, chopped
2 cups chopped cooked chicken
3 (4-oz.) cans diced green chiles, divided
3 cups (12 oz.) shredded colby-Jack cheese blend, divided
8 (8-inch) soft taco-size flour tortillas
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/2 cup milk
Toppings: fresh cilantro leaves, chopped tomato, shredded lettuce

1
Preheat oven to 350u00b0. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion and bell pepper, and saute 5 minutes or until tender.
2
Stir together onion mixture, chicken, 1 can diced green chiles, and 2 cups shredded cheese. Spoon a heaping 1/3 cupful chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13- x 9-inch baking dish.
3
Bake at 350u00b0 for 10 minutes.
4
Meanwhile, melt remaining 3 Tbsp. butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from heat, and stir in remaining 2 cans green chiles.
5
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup cheese.
6
Bake at 350u00b0 for 20 to 25 minutes or until bubbly. Serve with desired toppings.

1528

kcal

Calories

Fat

164

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 11 ingredients. The key ingredients include: 5 tablespoons butter, divided, 1 medium onion, chopped, 1 medium-size red bell pepper, chopped, 2 cups chopped cooked chicken, 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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