Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 pound Chicken Breasts, Boneless, Skinless; 2 cups Chicken Broth; 1/4 teaspoons Salt; 1/4 teaspoons Chili Powder; 1 whole Onion, Peeled And Quartered; 3 ounces, weight Monterey Jack Cheese, Shredded; 3 ounces, weight Reduced Fat Extra Sharp Cheddar Cheese, Shredded; ⅔ cups Fat Free Milk; 1/4 cups Egg Substitute; ⅛ teaspoons Salt; 16 ounces, fluid Ortega Green Taco Sauce; 4- 1/2 ounces, weight Can Chopped Green Chilies, Undrained; 8 whole 6 Inch Corn Tortillas

Servings: persons

1 pound Chicken Breasts, Boneless, Skinless
2 cups Chicken Broth
1/4 teaspoons Salt
1/4 teaspoons Chili Powder
1 whole Onion, Peeled And Quartered
3 ounces, weight Monterey Jack Cheese, Shredded
3 ounces, weight Reduced Fat Extra Sharp Cheddar Cheese, Shredded
⅔ cups Fat Free Milk
1/4 cups Egg Substitute
⅛ teaspoons Salt
16 ounces, fluid Ortega Green Taco Sauce
4- 1/2 ounces, weight Can Chopped Green Chilies, Undrained
8 whole 6 Inch Corn Tortillas

1
To prepare filling, place chicken, broth, salt, chili powder and onion in the crockpot and cook on low for 6 hours (or cook on high for 4 hours).
2
Remove chicken from crockpot and shred it with two forks when cool enough to handle.
3
(I just use the onions for flavor and discard them, but you could chop them up and mix them in with the chicken if you are an onion fan.)
4
Preheat oven to 375 F. Spray an 11 x 7-inch baking dish with cooking spray.
5
Combine shredded chicken, 1/2 cup each of Monterey jack and cheddar cheeses and 1/2 cup onion (if using) in a bowl; set aside.
6
To prepare sauce, place milk, egg substitute, salt, taco sauce and chilies in a blender; blend until smooth.
7
Fill a medium skillet with 1-inch of water; bring to a simmer.
8
Dip a tortilla in the water using tongs.
9
Spoon 1/3 cup of the chicken filling in the center of the tortilla; roll tightly, and place in the baking dish seam side down.
10
Repeat with remaining tortillas and filling.
11
Pour the sauce over the enchiladas.
12
Bake at 375 F for 20 minutes.
13
Sprinkle with 1/4 cup each Monterey jack and cheddar.
14
Bake an additional 5 minutes or until cheese melts.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 1 pound Chicken Breasts, Boneless, Skinless, 2 cups Chicken Broth, 1/4 teaspoons Salt, 1/4 teaspoons Chili Powder, 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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