Knorr Red Chili Enchiladas Recipe

Name: Knorr Red Chili Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ancho chile pepper; 2 cups cooked chicken shredded or diced; 1 onions large, roasted or grilled and chopped; 2 cups queso blanco; 2 tablespoons vegetable oil; 2 cloves garlic finely chopped; 26 ounces whole peeled tomatoes undrained and chopped; 3 tablespoons knorr reduc sodium chicken flavor bouillon; 1/2 cup crema mexican or sour cream; 12 corn tortillas; vegetable oil additional, for frying tortillas

Servings: persons

1 ancho chile pepper
2 cups cooked chicken shredded or diced
1 onions large, roasted or grilled and chopped
2 cups queso blanco
2 tablespoons vegetable oil
2 cloves garlic finely chopped
26 ounces whole peeled tomatoes undrained and chopped
3 tablespoons knorr reduc sodium chicken flavor bouillon
1/2 cup crema mexican or sour cream
12 corn tortillas
vegetable oil additional, for frying tortillas

1
Pour boiling water over chili; cover and let stand 20 minutes or until softened. Remove from liquid, discarding liquid. Chop and set aside.
2
Heat 2 tablespoons oil in a large skillet over medium heat. Add 1/2 of the onion and cook about 2 minutes, stirring occasionally. Add chili and garlic and cook 30 seconds. Add tomatoes and Knorr(R) Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer covered 10 minutes.
3
Process tomato mixture in food processor or blender in batches. Stir in sour cream.
4
Combine chicken, remaining onion and 1 cup cheese in a bowl; set aside.
5
Preheat oven to 375u00b0F.
6
Heat 1 inch of oil in deep-sided medium skillet over medium-high heat. Fry tortillas, one at a time, about 10 seconds to soften; drain on paper towels.
7
Spread 1/2 cup tomato sauce in a 13 X 9-inch glass baking dish. Dip tortillas in remaining tomato sauce, then evenly fill with chicken mixture. Roll up and arrange seam side down in prepared baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese. Bake for 20 minutes or until cheese is melted.

652

kcal

Calories

Fat

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

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 11 ingredients. The key ingredients include: 1 ancho chile pepper, 2 cups cooked chicken shredded or diced, 1 onions large, roasted or grilled and chopped, 2 cups queso blanco, and more.

Yes, Knorr Red Chili Enchiladas 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.

That's it — enjoy your meal!

Knorr Red Chili Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions