Chicken Enchiladas + Tortilla Soup Recipe Recipe

Name: Chicken Enchiladas + Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts; 2 c. chicken broth; 1 can Rotel tomatoes; corn tortillas; minced onions; shredded chedar cheese; 1 2/3 c. chicken broth; 1/3 c. lowfat sour cream; 1/4 c. flour; 1 small can green chillis

Servings: persons

1
Cook chicken in broth and rotel till you can easily shred it with a fork
2
Prepare tortillas by quick dipping in hot oil and draining in paper towel.
3
Fill each tortilla will chicken, a sprinkl eof onions and chesse.
4
Roll and place in oven proof pan.
5
To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil.
6
Pour over rolled tortillas.
7
Cover with aluminum foil and bake at 350 degrees for 20-25 min.
8
You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.

598

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: 3 chicken breasts, 2 c. chicken broth, 1 can Rotel tomatoes, corn tortillas, and more.

Yes, Chicken Enchiladas + Tortilla Soup Recipe falls under the Soups & Stews 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 + Tortilla Soup Recipe

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