Easy Chicken Enchiladas – a delicious recipe with enchilada sauce, taco, butter, sour cream, chicken, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Debone chicken.
2
Pull the meat with 2 forks.
3
Melt the butter.
4
Add can of sauce, taco seasoning, sour cream, salt & pepper.
5
When sauce is well blended add chicken meat.
6
Spray 8 x 8 casserole dish.
7
Place a tortilla in the palm of a hand. Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together.
8
Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan.
9
Top the dish with shredded cheese as much as you want.
10
I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
11
I serve it with Tostitos bite size.
1347
kcal
Calories
39
g
Fat
195
g
Carbs
49
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (10 ounce) can ole el paso mild enchilada sauce, 1 1/4 ounces taco seasoning, 2 tablespoons butter, 8 ounces sour cream, and more.
Yes, Easy Chicken Enchiladas 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.
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