Easy Chicken Enchilada Recipe

Name: Easy Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cooked chopped chicken; 2 c. sour cream; 1 can cream of chicken soup; 2 c. (8 oz.) shredded Monterey Jack cheese; 2 c. (8 oz.) shredded Longhorn cheese; 1 (4 oz.) can chopped green chilies, drained; 2 Tbsp. chopped onion; 1/2 tsp. salt; 1/4 tsp. pepper; 10 (10 inch) flour tortillas; vegetable oil; 1 c. (4 oz.) shredded Longhorn cheese

Servings: persons

2 c. cooked chopped chicken
2 c. sour cream
1 can cream of chicken soup
2 c. (8 oz.) shredded Monterey Jack cheese
2 c. (8 oz.) shredded Longhorn cheese
1 (4 oz.) can chopped green chilies, drained
2 Tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
10 (10 inch) flour tortillas
vegetable oil
1 c. (4 oz.) shredded Longhorn cheese

1
Combine first 9 ingredients; mix well.
2
Fry tortillas, one at a time, in 2 Tbsp. oil for 5 seconds on each side.
3
Place a heaping 1/2 cup of chicken mixture on each tortilla.
4
Roll up each tortilla, place seam side down in a 13x9x2 baking dish.
5
Cover and bake at 350u00b0 for 20 minutes.
6
Sprinkle with 1 cup Longhorn cheese and bake another 5 minutes.
7
When serving, sprinkle chopped lettuce and tomatoes over it.

2714

kcal

Calories

133

Fat

200

Carbs

172

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: 2 c. cooked chopped chicken, 2 c. sour cream, 1 can cream of chicken soup, 2 c. (8 oz.) shredded Monterey Jack cheese, and more.

Yes, Easy Chicken Enchilada 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.

Easy Chicken Enchilada

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