Chicken enchiladas Recipe

Name: Chicken enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts (boneless, skinless ); 1 small onion, chopped; 1 Bell pepper, chopped and seeded; 1 small can diced green chiles; 1 tbsp Minced garlic; 1 tbsp cumin(can use less but I love cumin so I use a lot); 1/2 cup water(optional ); 1 tsp chicken stock (buillion); 2 or 3 large cans enchilada sauce. (2 should be plenty); 16 Flour or corn tortillas

Servings: persons

4 chicken breasts (boneless, skinless )
1 small onion, chopped
1 Bell pepper, chopped and seeded
1 small can diced green chiles
1 tbsp Minced garlic
1 tbsp cumin(can use less but I love cumin so I use a lot)
1/2 cup water(optional )
1 tsp chicken stock (buillion)
2 or 3 large cans enchilada sauce. (2 should be plenty)
16 Flour or corn tortillas

1
Put first 8 ingredients in the crockpot with one large can enchilada sauce.
2
Set on low for 8-10 hours or on high for 4-6.
3
When the chicken is done, preheat the oven to 350 .
4
Pull chicken out and let rest on the counter for 5 minutes or so.
5
Then shred and put back into the sauce.
6
Spray a large casserole dish with cooking spray.
7
Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
8
Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up.
9
(Feel free to throw cheese in before you roll) place in dish seam side down.
10
Repeat until mixture, or tortillas, are gone...or until you have enough enchiladas.
11
(Filling is easy to save and store!)
12
Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
13
throw those bad boys into the oven for 30 minutes... done!
14
Enjoy!

544

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: 4 chicken breasts (boneless, skinless ), 1 small onion, chopped, 1 Bell pepper, chopped and seeded, 1 small can diced green chiles, 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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