Chicken Enchiladas-Laurie Recipe

Name: Chicken Enchiladas-Laurie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 cloves garlic, chopped; 2 T. vegetable oil; 1 & 1/2 c. chicken broth; 1 to 2 T. chili powder; 1 t. dried oregano; 1 t. ground cumin; 1 t. salt; 1 8oz. can tomato sauce; 12 - 6 in. corn tortillas (or flour); 3 c. shredded cooked chicken*; 1 c. shredded cheese (Monterey Jack or Cheddar)

Servings: persons

1 medium onion, chopped
2 cloves garlic, chopped
2 T. vegetable oil
1 & 1/2 c. chicken broth
1 to 2 T. chili powder
1 t. dried oregano
1 t. ground cumin
1 t. salt
1 8oz. can tomato sauce
12 - 6 in. corn tortillas (or flour)
3 c. shredded cooked chicken*
1 c. shredded cheese (Monterey Jack or Cheddar)

1
Heat oil in 2 quart saucepan and cook onion and garlic until tender.
2
Stir in broth, chili powder, oregano, cumin
3
salt and tomato sauce.
4
Heat to boiling, reduce and simmer
5
uncovered 10 mins.
6
Dip each tortilla into sauce to coat.
7
Spoon 1/4 c. chicken mixture onto the tortilla and roll up.
8
Place seam side down in ungreased baking dish.
9
Pour remaining sauce over tortillas and sprinkle with cheese.
10
Cook uncovered in a 350 degree oven until cheese is melted, about 15 to 20 mins.
11
Serve with pico de gallo, shredded lettuce and sour cream.
12
*I mix the shredded chicken with about 2 T. cream cheese and about 1/4 c. of any green sauce/salsa.

1454

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 12 ingredients. The key ingredients include: 1 medium onion, chopped, 2 cloves garlic, chopped, 2 T. vegetable oil, 1 & 1/2 c. chicken broth, and more.

Yes, Chicken Enchiladas-Laurie 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-Laurie

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