Chicken Enchiladas Recipe

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

Servings: persons

3 cups enchilada sauce
2 cups shredded cooked chicken
½ cup thinly sliced green onion
¾ cup shredded cheddar cheese
¾ cup monterey jack cheese
¼ cup sour cream
1 (4 ounce) can diced green chilies
¼ cup chopped fresh cilantro or ¼ cup fresh parsley
salt and pepper
12 (6 inch) corn tortillas
2 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon salt
¼ teaspoon garlic powder

1
Prepare the Enchilada sauce combining the last 8 ingredients: canola oil, flour, chili powder, cumin, chicken broth, tomato sauce, salt, and garlic powder in a saucepan.
2
Heat the oil and stir in the flour and chili powder; cook for 1 minute.
3
Add remaining ingredients; bring to a boil and simmer for 10 minutes; then set aside.
4
In a medium bowl make the filling mixing the chicken, green onions, 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack, sour cream, chiles, and cilantro.
5
Stir in 1/2 cup of Enchilada sauce; season with salt and pepper and set aside.
6
Heat some oil in a large pan and fry tortillas, one at a time, until soft (about 10 seconds to a side).
7
Drain on paper towels.
8
Spray a 9x13 pan with cooking spray.
9
Spread a small amount of the sauce in the bottom of the pan.
10
Spread 2 heaping tablespoons of the chicken mixture on each tortilla and roll up.
11
Place seam side down, side by side in the pan.
12
Pour remaining sauce over the top.
13
Top with remaining cheeses and bake at 350 degrees till bubbly; about 15-20 minutes.
14
I garnish mine with guacamole, sour cream, and extra sliced green onions and cilantro.

815

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 18 ingredients. The key ingredients include: 3 cups enchilada sauce, 2 cups shredded cooked chicken, ½ cup thinly sliced green onion, ¾ cup shredded cheddar cheese, 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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