Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Crisco Pure Vegetable Oil; 2 tablespoons Pillsbury BEST All Purpose Flour; 2 tablespoons chili powder or to taste; 1 teaspoon ground cumin; 14 ounces chicken broth; 8 ounces tomato sauce; 1 teaspoon salt; 1/4 teaspoon garlic powder; 2 cups cooked chicken shredded; 1/2 cup sliced green onions thinly; 3/4 cup shredded cheddar cheese divided; 3/4 cup monterey jack cheese divided; 1/4 cup sour cream; 4 ounces diced green chiles; 1/4 cup chopped fresh cilantro; salt; freshly ground black pepper; Crisco Pure Vegetable Oil; 12 corn tortillas 6-inch, or 10 fajita-sized tortillas; Crisco Original No-Stick Cooking Spray; sour cream; sliced green onions; chopped cilantro

Servings: persons

2 tablespoons Crisco Pure Vegetable Oil
2 tablespoons Pillsbury BEST All Purpose Flour
2 tablespoons chili powder or to taste
1 teaspoon ground cumin
14 ounces chicken broth
8 ounces tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
2 cups cooked chicken shredded
1/2 cup sliced green onions thinly
3/4 cup shredded cheddar cheese divided
3/4 cup monterey jack cheese divided
1/4 cup sour cream
4 ounces diced green chiles
1/4 cup chopped fresh cilantro
salt
freshly ground black pepper
Crisco Pure Vegetable Oil
12 corn tortillas 6-inch, or 10 fajita-sized tortillas
Crisco Original No-Stick Cooking Spray
sour cream
sliced green onions
chopped cilantro

1
HEAT oil in large saucepan. Stir in flour and chili powder. Cook 1 minute. Add cumin, chicken broth, tomato sauce, salt and garlic powder. Bring to boil and simmer 10 minutes.
2
COMBINE chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper.
3
HEAT 1/2-inch oil over medium heat in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels.
4
HEAT oven to 350u00b0F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 3 tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
5
BAKE 15 to 20 minutes or until sauce bubbles. Garnish with sour cream, sliced green onions and chopped cilantro.

943

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 23 ingredients. The key ingredients include: 2 tablespoons Crisco Pure Vegetable Oil, 2 tablespoons Pillsbury BEST All Purpose Flour, 2 tablespoons chili powder or to taste, 1 teaspoon ground cumin, 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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