Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked chicken, Finely Chopped; 1 cup onion, Chopped; ¼ cup margarine; ¼ cup unsifted flour; 2 ½ cups hot water; 1 tablespoon instant chicken bouillon; 8 ounces sour cream, Room Temperature; 2 cups cheddar cheese, Grated; 1 (4 ounce) can green chilies, Drained & Chopped; 1 teaspoon ground cumin; 10 flour tortillas

Servings: persons

4 cups cooked chicken, Finely Chopped
1 cup onion, Chopped
¼ cup margarine
¼ cup unsifted flour
2 ½ cups hot water
1 tablespoon instant chicken bouillon
8 ounces sour cream, Room Temperature
2 cups cheddar cheese, Grated
1 (4 ounce) can green chilies, Drained & Chopped
1 teaspoon ground cumin
10 flour tortillas

1
Preheat oven to 350F
2
In a medium size saucepan, cook onion in margarine, until tender.
3
Stir in flour, then water and bouillon; cook and stir until thickened and bouillon are dissolved.
4
Remove from heat; add sour cream.
5
In a large bowl, combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin.
6
Soften tortillas according to package directions; place equal portions of chicken mixture on tortillas; roll up.
7
Arrange in a greased 13 X 9 baking dish.
8
Top with remaining sauce and cheese.
9
Bake for 25 minutes or until hot.
10
(350 F)
11
Garnish as desired.
12
Refrigerate any leftovers.
13
Note: I have made these with whole wheat, flour or corn tortillas with great success.
14
I usually make 8-10 Enchiladas depending on how full I make them and if I bought the 8 or 10 tortilla shells.

1705

kcal

Calories

Fat

205

Carbs

118

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: 4 cups cooked chicken, Finely Chopped, 1 cup onion, Chopped, ¼ cup margarine, ¼ cup unsifted flour, 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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