Guatemalan Enchiladas Recipe

Name: Guatemalan Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 1 can (20 oz.) enchilada sauce *I use Rosarita brand; 1 cup sour cream; 3 roma tomatos, diced; 1 1/2 bell peppers, diced (assorted colors); 1 jalapeno, chopped very fine; 1 clove garlic; 1 bunch cilantro, chopped fine; 1 packages queso ranchero cheese; 1 shredded cheese *I use mexican blend from Costco; 1 tsp cumin; 1 tsp oregano; 2 avocados (optional); 10 tortillas (6-12 depending upon size) *I like organic sun-dried tomato flavor

Servings: persons

4 chicken breasts
1 can (20 oz.) enchilada sauce *I use Rosarita brand
1 cup sour cream
3 roma tomatos, diced
1 1/2 bell peppers, diced (assorted colors)
1 jalapeno, chopped very fine
1 clove garlic
1 bunch cilantro, chopped fine
1 packages queso ranchero cheese
1 shredded cheese *I use mexican blend from Costco
1 tsp cumin
1 tsp oregano
2 avocados (optional)
10 tortillas (6-12 depending upon size) *I like organic sun-dried tomato flavor

1
Boil the chicken breasts until cooked through.
2
Shred the chicken using a fork (this is the most time consuming part, but the shredded chicken is well worth the investment).
3
Mix the enchilada sauce, sour cream, garlic, cumin and oregano.
4
Set aside 1/3 of this mixture.
5
Then to the remaining 2/3, add the chicken, tomatos, bell peppers, cilantro and jalapeno.
6
Lightly coat the inside of the pan with a little of the 1/3 mixture.
7
Place a thin slice of Queso Ranchero and a scoop of the 2/3 mixture into a tortilla and roll it tightly.
8
Lay filled tortillas side by side in the pan.
9
Once the pan is full, spread the rest of the 1/3 mixture on top of the tortillas.
10
Top with shredded cheese.
11
Bake @ 325F for about 25 minutes.
12
Optional: Garnish with sliced avocados.
13
NOTE: Serve this dish with black beans and spanish rice

667

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 4 chicken breasts, 1 can (20 oz.) enchilada sauce *I use Rosarita brand, 1 cup sour cream, 3 roma tomatos, diced, and more.

Yes, Guatemalan 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.

Guatemalan Enchiladas

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