Enchiladas Recipe

Name: Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. salad oil; 8 flour tortillas (6-inch); 1 c. onion; 1 large clove garlic, minced; 1 (11 1/2 oz.) can bean with bacon soup; 2 c. shredded cooked chicken; 1/2 c. water; 1 tsp. ground cumin; 1 (4 oz.) can chopped green chilies, drained; 1 (8 oz.) jar taco sauce; 1 c. shredded Monterey Jack cheese

Servings: persons

1/2 c. salad oil
8 flour tortillas (6-inch)
1 c. onion
1 large clove garlic, minced
1 (11 1/2 oz.) can bean with bacon soup
2 c. shredded cooked chicken
1/2 c. water
1 tsp. ground cumin
1 (4 oz.) can chopped green chilies, drained
1 (8 oz.) jar taco sauce
1 c. shredded Monterey Jack cheese

1
In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time 2 to 3 seconds on each side.
2
Drain tortillas on paper towels.
3
(You may omit this step, if desired.)
4
Spoon about 2 tablespoons of hot oil into 10-inch skillet.
5
Over medium heat, in the 2 tablespoons oil, cook onion and garlic until tender, stirring occasionally.
6
Stir in soup, meat, water, cumin and green chilies.
7
Heat thoroughly.
8
Spoon about 1/3 cup soup mixture onto each tortilla; roll up.
9
Arrange filled tortillas in 12 x 8-inch baking dish.
10
Pour taco sauce evenly over enchiladas.
11
Sprinkle with cheese.
12
Cover with foil.
13
Bake at 350u00b0 for 25 minutes. Uncover; bake 5 more minutes.

1634

kcal

Calories

Fat

167

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 11 ingredients. The key ingredients include: 1/2 c. salad oil, 8 flour tortillas (6-inch), 1 c. onion, 1 large clove garlic, minced, 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.

Enchiladas

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