Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons plus 1/2 cup oil, divided; 1 tablespoon flour; 1/4 cup New Mexican chili powder; 16 ounces chicken stock; 10 ounces tomato puree; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; Salt; 3 cups grated cheddar cheese; 2 cups cooked and shredded chicken; 1 onion, chopped; 10 corn tortillas; 1 cup sour cream, for garnish; 1/2 cup chopped scallions, for garnish

Servings: persons

3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish

1
Preheat oven to 350 degrees F.
2
Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute.
3
Add chili powder and cook 30 seconds.
4
Stir in stock, tomato puree, oregano and cumin and bring to a boil.
5
Reduce heat and simmer 15 minutes until flavors are well-blended.
6
Season to taste with salt.
7
Combine cheese, chicken and onion for filling.
8
Heat remaining 1/2 cup oil in a skillet until hot.
9
Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels.
10
Dip each tortilla in sauce.
11
On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up.
12
Top with remaining sauce.
13
Bake 30 minutes.
14
To serve, top with sour cream and scallions.

1198

kcal

Calories

Fat

Carbs

104

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons plus 1/2 cup oil, divided, 1 tablespoon flour, 1/4 cup New Mexican chili powder, 16 ounces chicken stock, 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

How did you like this recipe?

Frequently Asked Questions