Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boned chicken, skinned and diced; 1 dozen corn tortillas; 1/2 cup cooking oil; 2 cups Monterey Jack cheese, shredded; 1/4 cup butter; 3/4 cup onion, finely chopped; 1/4 cup all purpose white flour; 2 cups chicken broth; 1 cup sour cream; 1 can (4 oz.) diced green chilies

Servings: persons

1 boned chicken, skinned and diced
1 dozen corn tortillas
1/2 cup cooking oil
2 cups Monterey Jack cheese, shredded
1/4 cup butter
3/4 cup onion, finely chopped
1/4 cup all purpose white flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz.) diced green chilies

1
In large bowl combine cheese, onion and chicken.
2
Fry tortillas in large skillet, one at a time in hot oil for 15 seconds each side (spread newspaper or paper sack for draining tortillas as you cook them.)
3
Spoon chicken mixture on all twelve tortillas, roll up and place seam side down in large baking pan.
4
In saucepan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles.
5
Stir in sour cream and green chilies.
6
Cook until heated through, but DO NOT BOIL.
7
Pour sauce over tortillas and bake at 425 degrees for 20 to 25 minutes.
8
Serve piping hot.

1016

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 10 ingredients. The key ingredients include: 1 boned chicken, skinned and diced, 1 dozen corn tortillas, 1/2 cup cooking oil, 2 cups Monterey Jack cheese, shredded, 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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