Enchiladas De Pollo ( Chicken ) Tucson'S El Charro – a delicious recipe with water, chicken breasts, oil, corn tortillas, enchilada sauce, longhorn cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender.
2
Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover.
3
Preheat the oven to 350u00b0F.
4
Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper.
5
Place 2 tbls chicken in the center of each tortilla and roll each loosely.
6
Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese.
7
Bake in the oven until the cheese is piping hot and melting, about 10 minutes.
8
Garnish with the avocado and sour cream. Serve with shredded lettuce.
2170
kcal
Calories
187
g
Fat
64
g
Carbs
72
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 8 ingredients. The key ingredients include: 1 quart water, 4 large chicken breasts, 2 cups oil, 12 corn tortillas, and more.
Yes, Enchiladas De Pollo ( Chicken ) Tucson'S El Charro 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.
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