Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 1/2 ounce) cans chicken breasts; 2 large green onions, chopped; ¼ teaspoon cumin; ½ teaspoon dried cilantro; ½ cup chicken broth; ¼ cup salsa; ¼ teaspoon jalapeno pepper, finely diced; ¼ cup sour cream; 8 -10 fajita-size flour tortillas; ¼ cup chicken broth; ¾ cup sour cream; ½ cup monterey jack cheese, shredded; ¼ teaspoon jalapeno pepper, finely diced; ⅛ teaspoon dried cilantro

Servings: persons

2 (12 1/2 ounce) cans chicken breasts
2 large green onions, chopped
¼ teaspoon cumin
½ teaspoon dried cilantro
½ cup chicken broth
¼ cup salsa
¼ teaspoon jalapeno pepper, finely diced
¼ cup sour cream
8 -10 fajita-size flour tortillas
¼ cup chicken broth
¾ cup sour cream
½ cup monterey jack cheese, shredded
¼ teaspoon jalapeno pepper, finely diced
⅛ teaspoon dried cilantro

1
Combine first 7 ingredients in a skillet over medium heat for 15 minutes.
2
Remove from heat and mix in sour cream.
3
Fill each tortilla with 1/4 c meat mixture and roll up tightly.
4
Place tortillas in a 13 x 9 pan coated with cooking spray.
5
Cover pan with foil and bake at 350 degrees for 15 minutes.
6
Meanwhile, make sauce by combining last five ingredients in a sauce pan.
7
Place over low heat until bubbly, stir frequently.
8
Remove foil from pan and top with sauce.
9
Bake additional 10-15 minutes.

1079

kcal

Calories

Fat

160

Carbs

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 14 ingredients. The key ingredients include: 2 (12 1/2 ounce) cans chicken breasts, 2 large green onions, chopped, ¼ teaspoon cumin, ½ teaspoon dried cilantro, 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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