Enchiladas Con Pollo Recipe

Name: Enchiladas Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. grated Monterey Jack cheese; 2 c. shredded cooked chicken; 1/3 c. chopped tomatoes; 1/3 c. sliced pitted ripe olives; 1/2 tsp. salt; 1/4 tsp. garlic salt; 1/4 c. chopped green chilies; 1/4 c. chopped onion; 3 1/2 c. chunky taco sauce (medium); 12 six-inch flour tortillas (soft)

Servings: persons

2 c. grated Monterey Jack cheese
2 c. shredded cooked chicken
1/3 c. chopped tomatoes
1/3 c. sliced pitted ripe olives
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 c. chopped green chilies
1/4 c. chopped onion
3 1/2 c. chunky taco sauce (medium)
12 six-inch flour tortillas (soft)

1
Preheat oven to 350u00b0.
2
Combine 1/2 of cheese with next 7 ingredients and mix with 1 cup of taco sauce.
3
Microwave until soft; add 1/3 cup filling.
4
Roll up and place seam side down in a buttered 13 x 9-inch baking dish.
5
Spread remaining sauce over tortillas; cover with foil and bake 30 minutes.
6
Remove foil and sprinkle with remaining cheese.
7
Bake until cheese melts (approximately 3 minutes).
8
Serve immediately.

1782

kcal

Calories

Fat

231

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 10 ingredients. The key ingredients include: 2 c. grated Monterey Jack cheese, 2 c. shredded cooked chicken, 1/3 c. chopped tomatoes, 1/3 c. sliced pitted ripe olives, and more.

Yes, Enchiladas Con Pollo 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.

Enchiladas Con Pollo

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