Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. salad oil; 8 flour tortillas; 1 c. chopped onion; 1 large clove garlic, minced; 1 can black bean or bean with bacon soup; 2 c. shredded cooked, boneless breast chicken; 1/2 c. water; 1 tsp. ground cumin; 1 can (4 oz.) chopped green chilies, drained; 1 jar (8 oz.) taco sauce; 1 c. shredded Cheddar cheese

Servings: persons

1/2 c. salad oil
8 flour tortillas
1 c. chopped onion
1 large clove garlic, minced
1 can black bean or bean with bacon soup
2 c. shredded cooked, boneless breast chicken
1/2 c. water
1 tsp. ground cumin
1 can (4 oz.) chopped green chilies, drained
1 jar (8 oz.) taco sauce
1 c. shredded Cheddar cheese

1
In 8-inch skillet over medium heat in hot oil, cook onion and garlic until tender, stirring occasionally.
2
Stir in soup, chicken, water, cumin and chilies.
3
Heat through.
4
Butter tortillas, wrap in foil and heat in 350u00b0 oven for approximately 10 minutes.
5
Spoon about 1/3 cup soup mixture onto each tortilla; roll up.
6
Arrange tortillas in 12 x 8-inch baking dish.
7
Pour taco sauce evenly over enchiladas.
8
Sprinkle with cheese.
9
Cover with foil.
10
Bake at 350u00b0 for 25 minutes, uncover, bake 5 more minutes.

2039

kcal

Calories

Fat

168

Carbs

112

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 11 ingredients. The key ingredients include: 1/2 c. salad oil, 8 flour tortillas, 1 c. chopped onion, 1 large clove garlic, minced, 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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