Enchiladas – a delicious recipe with chicken, corn tortillas, mix cheese, green chiles, onion, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chicken or beef must be cooked all day in crock-pot and then remove all fat and bones.
2
Pull apart meat into shreds.
3
Add 1 teaspoon of chili powder to meat and mix thoroughly.
4
Heat up enough oil in a frying pan and fry each tortilla on each side for about 10 seconds.
5
Drain on paper towels.
6
You will have to add more oil as you go.
7
Pour a thin layer of your enchilada sauce into a 9 x 12 baking dish.
8
Place approximately 2 tablespoons of chicken on the edge of tortilla and then put cheese on top of meat and roll up tortilla.
9
Place in baking dish.
10
Do this until all tortillas are rolled up.
11
Pour the rest of the enchilada sauce over the rolled tortillas, then top with cheese, onions, olives and green chiles.
12
Bake at 375u00b0 for 35 to 45 minutes.
1474
kcal
Calories
82
g
Fat
117
g
Carbs
83
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 whole chicken or 1 roast beef, 24 corn tortillas, 2 lb. Mexican mix cheese, 1 small can diced green chiles, and more.
Yes, Enchiladas 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.
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