Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded cooked chicken; 1 (10 ounce) can green enchilada sauce (or use red if you prefer); 1 (4 ounce) canchopped green chilies; 1 cup sour cream; 3 cups shredded Mexican blend cheese or 3 cups cheddar cheese; 2 medium tomatoes or 1 (14 ounce) can diced tomatoes; 1 -2 garlic clove; 1 medium onion, chopped; 3 teaspoons chili powder; 1 ½ teaspoons ground cumin; 1 ½ teaspoons oregano; ¼ teaspoon black pepper; ½ teaspoon salt; 10 soft taco size whole wheat tortillas (or corn if you prefer); 1 tablespoon vegetable oil or 1 tablespoon olive oil

Servings: persons

3 cups shredded cooked chicken
1 (10 ounce) can green enchilada sauce (or use red if you prefer)
1 (4 ounce) canchopped green chilies
1 cup sour cream
3 cups shredded Mexican blend cheese or 3 cups cheddar cheese
2 medium tomatoes or 1 (14 ounce) can diced tomatoes
1 -2 garlic clove
1 medium onion, chopped
3 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons oregano
¼ teaspoon black pepper
½ teaspoon salt
10 soft taco size whole wheat tortillas (or corn if you prefer)
1 tablespoon vegetable oil or 1 tablespoon olive oil

1
Heat oil in large nonstick skillet.
2
Add onion and saute until slightly softened.
3
Add garlic and saute about 1 minute.
4
Add tomatoes and green chiles and saute until liquid is reduced by half.
5
Add chicken and spices to skillet, saute and stir until heated through.
6
Mix the sour cream and enchilada sauce in a bowl.
7
Reserve half for topping.
8
Pour the chicken mixture into a large bowl and add half the sour cream-enchilada mixture.
9
Add 2 cups of the shredded cheese.
10
Stir to mix well.
11
Heat the tortillas to soften them.
12
Lay them out on a flat surface.
13
Divide the chicken mixture evenly onto the tortillas and roll up each one.
14
Place half the rolled up tortillas into one baking dish and the others into a second baking dish.
15
Pour the reserved sour cream-enchilada sauce over the tops of the rolled up tortillas.
16
Sprinkle with the remaining 1 cup cheese.
17
At this point, the baking dishes can be covered with plastic wrap and foil and frozen for later use.
18
(If frozen, thaw before cooking.
19
).
20
Bake at 350 degrees about 20-30 minutes until heated through and bubbly.

851

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups shredded cooked chicken, 1 (10 ounce) can green enchilada sauce (or use red if you prefer), 1 (4 ounce) canchopped green chilies, 1 cup sour cream, 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

How did you like this recipe?

Frequently Asked Questions