Easy Chicken Enchiladas Recipe

Name: Easy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large fresh tomatoes, chopped; 5 tablespoons chili powder; ¼ cup vegetable oil; ½ teaspoon cumin; ½ teaspoon ground oregano; ½ teaspoon ground marjoram; 1 cup beef broth; salt; ¾ cup heavy cream; 12 corn tortillas; 3 ½ cups cooked chicken, shredded; 2 cups monterey jack cheese, shredded (or more if you like alot of cheese, which I do); sour cream; shredded lettuce; finely chopped onion; salsa

Servings: persons

2 large fresh tomatoes, chopped
5 tablespoons chili powder
¼ cup vegetable oil
½ teaspoon cumin
½ teaspoon ground oregano
½ teaspoon ground marjoram
1 cup beef broth
salt
¾ cup heavy cream
12 corn tortillas
3 ½ cups cooked chicken, shredded
2 cups monterey jack cheese, shredded (or more if you like alot of cheese, which I do)
sour cream
shredded lettuce
finely chopped onion
salsa

1
Mix together the first 9 ingredients in a blender and blend until smooth.
2
Place mixture into a large saucepan and simmer for 15 minutes.
3
Add the heavy cream and stir just until blended.
4
While sauce is simmering fry corn tortillas in a small amount of oil until soft (just a few seconds on each side) and drain on paper towels.
5
Place some shredded chicken down the center of each tortilla and roll up.
6
Lightly spray a 13x9 baking dish with vegetable spray and place prepared tortillas in prepared pan, seam-side down.
7
Pour prepared sauce over enchiladas and sprinkle generously with the cheese.
8
Bake in preheated 350 degree oven for approximately 15 minutes or until cheese is melted and enchiladas are heated through.
9
If desired, serve on plates of shredded lettuce.
10
Top with a dollop of sour cream and sprinkle with some chopped onion.
11
Top with salsa.

1135

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 large fresh tomatoes, chopped, 5 tablespoons chili powder, ¼ cup vegetable oil, ½ teaspoon cumin, 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.

Easy Chicken Enchiladas

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