Chicken Enchilads Recipe

Name: Chicken Enchilads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken of, shredded; 1 onion medium, or 1 large shallot, chopped, 1/2 cup; 1/2 cup sour cream; 1 cup Mexican cheese shredded, 4 oz; 2 tablespoons fresh parsley of chopped; 1/4 teaspoon pepper; roasted red pepper cup , chopped; 1 tablespoon chili powder; 1 teaspoon fresh oregano tsp. chopped, or 1/2 dried oregano; 1/4 teaspoon ground cumin; 1/2 can diced green chilies of; 1 clove garlic finely chopped; 1 can diced tomatoes; onion; garlic; 8 tortillas

Servings: persons

2 pounds chicken of, shredded
1 onion medium, or 1 large shallot, chopped, 1/2 cup
1/2 cup sour cream
1 cup Mexican cheese shredded, 4 oz
2 tablespoons fresh parsley of chopped
1/4 teaspoon pepper
roasted red pepper cup , chopped
1 tablespoon chili powder
1 teaspoon fresh oregano tsp. chopped, or 1/2 dried oregano
1/4 teaspoon ground cumin
1/2 can diced green chilies of
1 clove garlic finely chopped
1 can diced tomatoes
onion
garlic
8 tortillas

1
Heat oven to 350 degrees
2
Saute' onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
3
Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
4
Transfer red sauce to a pie plate. Dip each tortilla into sauce, and coat each side.
5
Spoon about a 1/4 cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan. Pour remaining sauce over enchiladas.
6
Bake uncovered about 20 min or until bubbly. Garnish with shredded cheese and sour cream.

582

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 16 ingredients. The key ingredients include: 2 pounds chicken of, shredded, 1 onion medium, or 1 large shallot, chopped, 1/2 cup, 1/2 cup sour cream, 1 cup Mexican cheese shredded, 4 oz, and more.

Yes, Chicken Enchilads 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 Enchilads

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