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: 2 -3 tablespoons vegetable oil; 1 tablespoon garlic-flavored red wine vinegar; 3 cups shredded cooked chicken breasts; 2 -3 tablespoons tequila; 1 garlic clove, pressed; 1 onion, medium chopped; 1 teaspoon ground cumin; 2 teaspoons chili powder; 1 (16 ounce) can refried beans; 8 ounces shredded marble monterey jack cheese; 8 ounces shredded cheddar cheese; 2 (10 ounce) cans enchilada sauce; 8 -12 flour tortillas (your preference) or 8 -12 corn (your preference)

Servings: persons

2 -3 tablespoons vegetable oil
1 tablespoon garlic-flavored red wine vinegar
3 cups shredded cooked chicken breasts
2 -3 tablespoons tequila
1 garlic clove, pressed
1 onion, medium chopped
1 teaspoon ground cumin
2 teaspoons chili powder
1 (16 ounce) can refried beans
8 ounces shredded marble monterey jack cheese
8 ounces shredded cheddar cheese
2 (10 ounce) cans enchilada sauce
8 -12 flour tortillas (your preference) or 8 -12 corn (your preference)

1
Preheat oven to 350.
2
In a large skillet add the oil and saute the onion and garlic over medium heat; do not brown.
3
Add the shredded chicken, tequila, vinegar, cumin and chili powder, stirring constantly until everything is combined and heated through.
4
Add the refried beans stirring well to combine with chicken and seasonings until heated.
5
To assemble use about a 1/4 cup of the chicken mixture down the center of each tortilla, sprinkle with about a tablespoon or more of cheddar cheese.
6
Roll up and place seam side down in a 9x13 pan.
7
Repeat with remaining chicken and tortillas, until all are used up.
8
Heat the enchilada sauce in a saucepan until hot.
9
Pour sauce over assembled enchiladas.
10
Top with remaining marble jack cheese and cheddar.
11
Bake uncovered at 350 for 20-25 minutes.

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: 2 -3 tablespoons vegetable oil, 1 tablespoon garlic-flavored red wine vinegar, 3 cups shredded cooked chicken breasts, 2 -3 tablespoons tequila, 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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