Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Onion, Chopped; 2 Tablespoons Vegetable Oil; 3 cups Cooked, Shredded Chicken Breast; 1 can (4 Oz. Size) Diced Green Chilies, Drained; 2 cups Monterey Jack Cheese, Divided; 2 teaspoons Mexican Chili Powder, Hot; 1/2 teaspoons Salt; Black Pepper To Taste; 8 whole Flour Tortillas; 1/4 cups Butter; 1/4 cups Flour; 2 cups Chicken Broth; 1 cup Sour Cream; 1 can (10 Oz. Size) Ro*Tel Diced Tomatoes With Habaneros, Undrained; Chopped Black Olives And Sliced Green Onions, For Garnish

Servings: persons

1 whole Medium Onion, Chopped
2 Tablespoons Vegetable Oil
3 cups Cooked, Shredded Chicken Breast
1 can (4 Oz. Size) Diced Green Chilies, Drained
2 cups Monterey Jack Cheese, Divided
2 teaspoons Mexican Chili Powder, Hot
1/2 teaspoons Salt
Black Pepper To Taste
8 whole Flour Tortillas
1/4 cups Butter
1/4 cups Flour
2 cups Chicken Broth
1 cup Sour Cream
1 can (10 Oz. Size) Ro*Tel Diced Tomatoes With Habaneros, Undrained
Chopped Black Olives And Sliced Green Onions, For Garnish

1
In skillet over medium heat, cook chopped onion in oil until translucent.
2
Remove pan from heat and add the shredded chicken, drained can of chillies, 1 cup of Monterey Jack cheese, Mexican chili, salt and pepper.
3
Stir until mixed throughout.
4
Divide the shredded chicken evenly between the flour tortillas.
5
Roll enchiladas and set aside.
6
Melt butter in medium saucepan.
7
Stir in flour, continue to stir and cook until bubbly.
8
Slowly whisk in chicken broth, bringing to a low boil, stirring frequently.
9
Sauce is done when it is thickened and coats the back of a spoon.
10
Remove from heat, stir in the sour cream and the Ro*Tel tomatoes with habaneros.
11
Spoon enough sauce to cover the bottom of your 9x13 baking.
12
Lay your rolled enchiladas evenly in the pan.
13
Spoon the remaining sauce evenly over the enchiladas, top with the remaining 1 cup of Monterey cheese.
14
Bake at 400 degrees F for about 20 minutes until cheese is melted.
15
Garnish with chopped black olives and sliced green onions.

1789

kcal

Calories

Fat

168

Carbs

131

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 15 ingredients. The key ingredients include: 1 whole Medium Onion, Chopped, 2 Tablespoons Vegetable Oil, 3 cups Cooked, Shredded Chicken Breast, 1 can (4 Oz. Size) Diced Green Chilies, Drained, 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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