Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter; 2 garlic cloves, minced; ⅓ cup flour; 2 cups beef stock; 1 (15 ounce) can tomato sauce (Use one with Italian Herbs if you can find it.); 2 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons rubbed sage; ½ teaspoon salt; 4 cups shredded cooked chicken breasts (I roast bone-in breasts); 12 corn tortillas; 16 ounces monterey jack cheese, grated

Servings: persons

½ cup butter
2 garlic cloves, minced
⅓ cup flour
2 cups beef stock
1 (15 ounce) can tomato sauce (Use one with Italian Herbs if you can find it.)
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons rubbed sage
½ teaspoon salt
4 cups shredded cooked chicken breasts (I roast bone-in breasts)
12 corn tortillas
16 ounces monterey jack cheese, grated

1
Saute garlic in butter until tender.
2
Stir in flour until well-blended, gradually stir in broth and bring to a boil.
3
Cook and stir for 2 minutes or until bubbly.
4
Add tomato sauce and seasonings and heat through.
5
Add about 1/2 c sauce to shredded chicken.
6
-Just enough to moisten chicken.
7
I usually roast chicken with onion.
8
I add in to mixture too.
9
Pour 1 c sauce in bottom of 9x13.
10
Fill each tortilla with a bit of chicken and cheese, fold over and place seam side down.
11
-Mine always break when filling.
12
It's ok. Continue until pan full of snuggled up enchiladas.
13
Top with remaining sauce, cover with foil and bake at 375 degrees for 20 minutes.
14
Sprinkle with remaining cheese and bake uncovered another 15 minutes.

1445

kcal

Calories

Fat

Carbs

118

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: ½ cup butter, 2 garlic cloves, minced, ⅓ cup flour, 2 cups beef stock, 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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