Chicken Enchiladas (From Southern Living) Recipe

Name: Chicken Enchiladas (From Southern Living)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion); 10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available); 1/2 cup roasted red pepper, diced; 2 (3 ounce) packages cream cheese, cubed; 4 (4 1/2 ounce) cans diced green chilies, drained; 1 small onion, chopped; 2 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon sugar; 1 (14 1/2 ounce) can chicken broth; 1/2 cup salsa; 7 (7 inch) flour tortillas; 2 cups shredded cheddar cheese

Servings: persons

2 tablespoons butter
1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion)
10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available)
1/2 cup roasted red pepper, diced
2 (3 ounce) packages cream cheese, cubed
4 (4 1/2 ounce) cans diced green chilies, drained
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2 ounce) can chicken broth
1/2 cup salsa
7 (7 inch) flour tortillas
2 cups shredded cheddar cheese

1
Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
2
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
3
Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
4
Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
5
Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
6
Bake at 375 for 20 to 25 minutes or until bubbly.

1357

kcal

Calories

Fat

160

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 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion), 10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available), 1/2 cup roasted red pepper, diced, and more.

Yes, Chicken Enchiladas (From Southern Living) 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 (From Southern Living)

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