Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 chicken breasts; 20 -28 corn tortillas; 2 -3 cloves garlic; 12 onion; 4 -5 dried red chilies; 2 tomatoes; 6 cups water; 12-1 cup flour; 1 bay leaf; 1 -2 cup cheese; 1 avocado; 12 head lettuce; 1 lime; 4 -7 springs cilantro; salt and pepper; ½ teaspoon oil; shredded lettuce; chopped cilantro; chopped tomato; chopped onion; sliced avocado; wedges lime

Servings: persons

4 -5 chicken breasts
20 -28 corn tortillas
2 -3 cloves garlic
12 onion
4 -5 dried red chilies
2 tomatoes
6 cups water
12-1 cup flour
1 bay leaf
1 -2 cup cheese
1 avocado
12 head lettuce
1 lime
4 -7 springs cilantro
salt and pepper
½ teaspoon oil
shredded lettuce
chopped cilantro
chopped tomato
chopped onion
sliced avocado
wedges lime

1
Sautee 1/4 onions and garlic in oil.
2
Add the water, bay leaf, chicken, 1 tomatoe, salt and pepper.
3
Bring to boil.
4
Take out chicken to cool and shred.
5
Add dried chiles to boiling mixture until soft.
6
Place chiles (without seeds), garlic, onion, 1/4 cup broth and tomatoe in blender until smooth.
7
Return mixture to broth and add flour until desired thickness.
8
Mix some sauce in with the chicken.
9
Soak each tortilla in sauce before placing chicken, cheese and olives in each and then rolling it.
10
Before baking at 350 degrees throw some sauce then cheese and olives on top of them.

2387

kcal

Calories

Fat

448

Carbs

115

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 22 ingredients. The key ingredients include: 4 -5 chicken breasts, 20 -28 corn tortillas, 2 -3 cloves garlic, 12 onion, 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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