Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, minced; 1/2 c. vegetable oil, divided; 1 (12 oz.) can tomatoes; 2 c. chopped onion; 2 (4 oz.) cans mild green chiles; garlic salt to taste; 1/2 tsp. oregano; 1/2 c. water; 2 c. diced, cooked chicken; 2 c. Monterey Jack cheese, grated; 2 c. sour cream; 12 corn tortillas; salt to taste

Servings: persons

1 clove garlic, minced
1/2 c. vegetable oil, divided
1 (12 oz.) can tomatoes
2 c. chopped onion
2 (4 oz.) cans mild green chiles
garlic salt to taste
1/2 tsp. oregano
1/2 c. water
2 c. diced, cooked chicken
2 c. Monterey Jack cheese, grated
2 c. sour cream
12 corn tortillas
salt to taste

1
Cook garlic in 2 tablespoons oil until tender.
2
Add tomatoes, onion, green chiles, garlic salt, oregano and 1/2 cup water.
3
Cook over low heat until thickened.
4
In a separate bowl, combine chicken, cheese and sour cream.
5
Heat 1/3 cup oil.
6
Dip tortillas in oil just until they are limp.
7
Fill with chicken mixture and roll up.
8
Place in 9 x 13-inch baking dish.
9
Top with tomato mixture.
10
Bake at 325u00b0 for 15 minutes.

1490

kcal

Calories

100

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 13 ingredients. The key ingredients include: 1 clove garlic, minced, 1/2 c. vegetable oil, divided, 1 (12 oz.) can tomatoes, 2 c. chopped onion, 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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