Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons all-purpose flour; 2 tablespoons chili powder; 2 tablespoons canola oil; 1 teaspoon ground cumin; 1 (8 ounce) can tomato sauce; 1 (14 ounce) can chicken broth; 1 teaspoon salt; ¼ teaspoon garlic powder; 3 cups enchilada sauce; ½ cup green onion, thinly sliced; 2 cups cooked chicken, shredded; ¾ cup monterey jack cheese, shredded; ¾ cup shredded cheddar cheese; ¼ cup sour cream; 1 (4 ounce) can diced green chilies; ¼ cup fresh cilantro, chopped; ¼ cup canola oil; salt and pepper, if desired; 12 corn tortillas (6 inches); 1 can of non stick cooking spray

Servings: persons

2 tablespoons all-purpose flour
2 tablespoons chili powder
2 tablespoons canola oil
1 teaspoon ground cumin
1 (8 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1 teaspoon salt
¼ teaspoon garlic powder
3 cups enchilada sauce
½ cup green onion, thinly sliced
2 cups cooked chicken, shredded
¾ cup monterey jack cheese, shredded
¾ cup shredded cheddar cheese
¼ cup sour cream
1 (4 ounce) can diced green chilies
¼ cup fresh cilantro, chopped
¼ cup canola oil
salt and pepper, if desired
12 corn tortillas (6 inches)
1 can of non stick cooking spray

1
To make enchilada sauce: Heat canola oil in saucepan, stir in flour and chili powder and cook for 1 minute.
2
Add cumin, chicken broth,tomato sauce,salt and garlic powder, bring to a boil and then simmer for 10 minutes.
3
It makes 3 cups To make enchilada's: Heat oven to 350 degrees.
4
In bowl mix chicken, green onions, 1/2 cup cheddar cheese,1/2 cup monterey jack chesse, sour cream, chiles and cilantro.
5
Stir in 1/2 cup of enchilada sauce.
6
Season with salt and pepper if desired.
7
Set aside.
8
Heat 1/2 inch of canola oil in pan.
9
Fry torillas, one at a time, until soft (10 seconds pre side).
10
Drain on paper towels.
11
Spray 9 inch x 13 inch baking dish with no stick cooking spray, spread small amount of sauce in bottom of dish.
12
Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up.
13
Place seam down, side by side in prepared dish.
14
Pour remaining sauce over, top with remaining cheeses and bake until bubbling.
15
15 to 20 minutes.
16
Garnish with extra sour cream, sliced green onion and chopped cilantro.

948

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: 2 tablespoons all-purpose flour, 2 tablespoons chili powder, 2 tablespoons canola oil, 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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