Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 tablespoons flour; 2 tablespoons chili powder; 1 teaspoon cumin; 1 (14 ounce) can chicken broth; 1 (14 1/2 ounce) can tomato sauce; salt; garlic powder; 3 cups enchilada sauce; 2 cups chicken meat; ½ cup green onion; ¾ cup cheddar cheese; ¾ cup monterey jack cheese; ¼ cup sour cream; 4 ounces green chilies; ¼ cup cilantro; 12 (6 inch) corn tortillas; salt; pepper; 2 tablespoons corn oil or 2 tablespoons canola oil; 2 tablespoons flour; 2 tablespoons chili powder; 1 teaspoon cumin; 1 (14 ounce) can chicken broth; 1 (8 ounce) can tomato sauce; 1 teaspoon salt; ¼ teaspoon garlic powder

Servings: persons

2 tablespoons oil
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon cumin
1 (14 ounce) can chicken broth
1 (14 1/2 ounce) can tomato sauce
salt
garlic powder
3 cups enchilada sauce
2 cups chicken meat
½ cup green onion
¾ cup cheddar cheese
¾ cup monterey jack cheese
¼ cup sour cream
4 ounces green chilies
¼ cup cilantro
12 (6 inch) corn tortillas
salt
pepper
2 tablespoons corn oil or 2 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon cumin
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon salt
¼ teaspoon garlic powder

1
Heat oven 350F.
2
Make enchilada sauce: Heat oil in large saucepan, Stir in flour and chili powder; cook for 1 minute.
3
Add remaining ingredients, Bring to a boil and simmer for 10 minutes.
4
Enchiladas: In a bowl mix cooked shredded chicken, green onion, 1/2 cup cheddar cheese, 1/2 cup monterery jack, sour cream, chilies and chopped fresh cilantro.
5
stir in 1/2 cup enchilada sauce.
6
season with salt and pepper to taste.
7
Set aside.
8
Heat oil in large pan.
9
Fry tortillas one at a time until soft.
10
Drain on paper towel.
11
Put a small amount of enchilada sauce in 9x12 dish.
12
Spread 2 heaping tablespoons of the chicken mixture in each tortillas and roll and place seam down side by side in prepared dish.
13
Pour remaining sauce over; top with remaining cheeses.
14
Bake until bubbling, 15-20 minutes.
15
Garnish with extra sour cream, slices green onions and chopped cilantro.

959

kcal

Calories

Fat

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 27 ingredients. The key ingredients include: 2 tablespoons oil, 2 tablespoons flour, 2 tablespoons chili powder, 1 teaspoon cumin, 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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