Enchiladas Con Pollo - Chicken Enchiladas Recipe

Name: Enchiladas Con Pollo - Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 2 Tbsp (30 ml) vegetable oil; 1 clove garlic, minced; 3 Tbsp (45 ml). tomato puree; 1 4 oz (112 grm). can diced green chilies (mild to medium); 2 cups (475 ml) cooked cooked chicken breast, shredded or cubed; 1/2 tsp (2 ml). salt; 2 cups (475 ml) heavy cream (I use whipping cream); 1 cup (225 ml) sour cream; 2 chicken bouillon cubes; 12 flour tortillas; vegetable oil for frying; 6 oz (168 grm). Monterey Jack cheese, grated; 1 avocado, peeled, pitted and sliced; 2 2-1/4 oz (63 grm). can sliced ripe black olives; salsa (mild to hot) your preference

Servings: persons

1 small onion, chopped
2 Tbsp (30 ml) vegetable oil
1 clove garlic, minced
3 Tbsp (45 ml). tomato puree
1 4 oz (112 grm). can diced green chilies (mild to medium)
2 cups (475 ml) cooked cooked chicken breast, shredded or cubed
1/2 tsp (2 ml). salt
2 cups (475 ml) heavy cream (I use whipping cream)
1 cup (225 ml) sour cream
2 chicken bouillon cubes
12 flour tortillas
vegetable oil for frying
6 oz (168 grm). Monterey Jack cheese, grated
1 avocado, peeled, pitted and sliced
2 2-1/4 oz (63 grm). can sliced ripe black olives
salsa (mild to hot) your preference

1
Saute onion in oil until soft and translucent.
2
Add garlic, tomato puree, chilies, olives, chicken and salt.
3
Add 1/2 cup (125 ml) sour cream and 1/2 cup (125 ml) whipping cream.
4
Simmer for 8 minutes on low heat; set aside.
5
Heat remaining cream and sour cream with the two bouillon cubes; set aside.
6
Fry tortillas quickly in 1/4 inch hot vegetable oil.
7
Do not allow tortillas to crisp.
8
You want to soften the tortillas only.
9
Remove to paper towels to drain.
10
I stack towel, tortilla, towel, etc.
11
Grease a 9 x 13 inch baking dish, set aside.
12
Preheat oven to 350 degrees (175 C.).
13
Dip tortillas into cream and bouillon mixture.
14
Place 2 Tbsp (30 ml).
15
of chicken filling on each tortilla and roll up.
16
Arrange in baking dish seam-side down.
17
Pour remaining cream mixture over the top of the enchiladas.
18
Top with cheese and bake for 30 minutes in a 350 degree (175 C.) oven.
19
Serve with garnish of olives and avocado.
20
Pass the salsa.

2145

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small onion, chopped, 2 Tbsp (30 ml) vegetable oil, 1 clove garlic, minced, 3 Tbsp (45 ml). tomato puree, and more.

Yes, Enchiladas Con Pollo - 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.

That's it — enjoy your meal!

Enchiladas Con Pollo - Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions