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 tablespoons oil; 1 medium onion, finely chopped; 1 teaspoon garlic, minced; 1 (28 ounce) can diced tomatoes; 1 (4 ounce) canchopped green chili peppers, drained; 1 teaspoon dried oregano; 1 teaspoon salt (to taste); ½ teaspoon sugar; 1 cup cooked chicken, diced; 8 corn tortillas; 1 cup cheddar cheese, shredded (about 4 ounces); ½ cup sour cream, to serve (optional); sliced pitted black olives, to serve

Servings: persons

2 tablespoons oil
1 medium onion, finely chopped
1 teaspoon garlic, minced
1 (28 ounce) can diced tomatoes
1 (4 ounce) canchopped green chili peppers, drained
1 teaspoon dried oregano
1 teaspoon salt (to taste)
½ teaspoon sugar
1 cup cooked chicken, diced
8 corn tortillas
1 cup cheddar cheese, shredded (about 4 ounces)
½ cup sour cream, to serve (optional)
sliced pitted black olives, to serve

1
Preheat the oven to 400F Lightly grease a 9 x 13-inch baking dish.
2
Heat the oil in a large skillet over med-high heat.
3
Add the onion and garlic and saute for 3 minutes, until softened.
4
Stir in the tomatoes, chili peppers, oregano, salt, and sugar.
5
Simmer for 15 minutes, stirring occasionally.
6
Combine 1/2 cup of sauce with the chicken in a small bowl and set aside.
7
Heat the remaining sauce until just boiling.
8
Place a tortilla in the sauce to soften.
9
Use tongs to remove it, letting the excess sauce drip back into the skillet.
10
Place the tortilla on a plate and spread 2 T of the chicken mixture down the center.
11
Roll it up and place it seam side down in the prepared baking dish.
12
Repeat with the remaining tortillas.
13
Pour the remaining sauce over the tortillas and sprinkle with the cheese.
14
Bake, uncovered for 20 to 25 minutes, until bubbly and hot.
15
Serve hot, topped with dollops of sour cream and a sprinkling of sliced olives.

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 tablespoons oil, 1 medium onion, finely chopped, 1 teaspoon garlic, minced, 1 (28 ounce) can diced tomatoes, 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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