Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, rotisserie, taken off bone and shredded into bite size pieces; 2 ounces diced pimentos, drained; 1 ounce diced green chilis, drained; 2 cups cheese, Fiesta Blend; 1 teaspoon chili powder (or more); salt and pepper (to season); ¼ cup butter; 1 small onion, diced; ¼ cup flour; 8 ounces sour cream; 1 cup chicken broth; 10 flour tortillas, 1 package

Servings: persons

1 whole chicken, rotisserie, taken off bone and shredded into bite size pieces
2 ounces diced pimentos, drained
1 ounce diced green chilis, drained
2 cups cheese, Fiesta Blend
1 teaspoon chili powder (or more)
salt and pepper (to season)
¼ cup butter
1 small onion, diced
¼ cup flour
8 ounces sour cream
1 cup chicken broth
10 flour tortillas, 1 package

1
Set pulled chicken aside into large bowl.
2
Add pimento, chilies, 1 cup of cheese and chili powder to chicken and mix together well.
3
Melt butter in skillet and add onion.
4
Cook until onions are tender.
5
Remove from heat.
6
Using whisk, immediately add flour, sour cream and chicken stock and keep stirring until it thickens.
7
Set aside.
8
Add 1/2 of the cream mixture to the chicken mixture and mix to blend well.
9
Grease a 9x13 baking dish.
10
Pull out the 10 tortilla shells and spread the chicken mixture evenly on each, spreading onto the center of the tortilla.
11
Roll up and place seam side down in the dish.
12
Continue until all 10 are complete.
13
Coat with the remainder of the sour cream mixture and cover with the remainder of the cheese.
14
Bake at 350 for 20-25 minutes until cheese is brown and bubbly.

1522

kcal

Calories

Fat

201

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 12 ingredients. The key ingredients include: 1 whole chicken, rotisserie, taken off bone and shredded into bite size pieces, 2 ounces diced pimentos, drained, 1 ounce diced green chilis, drained, 2 cups cheese, Fiesta Blend, 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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