Enchiladas Ole Recipe

Name: Enchiladas Ole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups coarsely chopped onion, divided; 1 jalapeno pepper, seeded and chopped; 2 cloves garlic; 1 (16-ounce) can crushed tomatoes; 1/4 cup chili powder; 1 teaspoon dried whole oregano; 3 3/4 cups vegetable oil, divided; 2 tablespoons cornstarch; 2 cups canned chicken broth, divided; 1 cup whipping cream; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; 2 cloves garlic, minced; 4 cups shredded, cooked chicken breast; 12 (6-inch) corn tortillas; 1 1/2 cups (6 ounces) shredded Monterey Jack cheese; 1 (8-ounce) carton sour cream; 1/2 cup chopped green onions

Servings: persons

1 1/2 cups coarsely chopped onion, divided
1 jalapeno pepper, seeded and chopped
2 cloves garlic
1 (16-ounce) can crushed tomatoes
1/4 cup chili powder
1 teaspoon dried whole oregano
3 3/4 cups vegetable oil, divided
2 tablespoons cornstarch
2 cups canned chicken broth, divided
1 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 cloves garlic, minced
4 cups shredded, cooked chicken breast
12 (6-inch) corn tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 (8-ounce) carton sour cream
1/2 cup chopped green onions

1
Position blade in food processor, and add 1/2 cup onion and next 3 ingredients; process. Saute chili powder and oregano in 2 tablespoons oil in a skillet 3 minutes. Add tomato mixture; simmer 5 minutes. Combine cornstarch and 2 tablespoons broth. Add remaining broth and cream to tomato mixture; cook 2 minutes. Add cornstarch mixture; cook until thickened. Stir in salt and pepper.
2
Saute remaining 1 cup onion and minced garlic in 2 tablespoons hot oil in a skillet over medium-high heat until tender. Add chicken; cook until lightly browned. Stir in 1 cup tomato mixture.
3
Pour 3 1/2 cups oil into a skillet. Fry tortillas, one at a time, over medium-high heat 8 seconds on each side. Drain on paper towels. Brush one side with tomato mixture. Spoon about 1/4 cup chicken mixture down center. Roll tortilla; place, seam side down, in a greased 13- x 9- x 2-inch baking dish. Repeat with remaining tortillas. Pour remaining tomato mixture over tortillas; sprinkle with cheese. Bake, uncovered, at 375u00b0 for 15 minutes. Top with sour cream and green onions.

3362

kcal

Calories

283

Fat

Carbs

135

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 18 ingredients. The key ingredients include: 1 1/2 cups coarsely chopped onion, divided, 1 jalapeno pepper, seeded and chopped, 2 cloves garlic, 1 (16-ounce) can crushed tomatoes, and more.

Yes, Enchiladas Ole 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 Ole

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