Mom'S Chicken Enchiladas Recipe

Name: Mom'S Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped (about a cup); 1 tablespoon vegetable oil; 6 teaspoons garlic powder; 1 (14 1/2 ounce) can tomatoes; 1 (15 ounce) can tomato sauce; 2 tablespoons red chili powder; 12 corn tortillas; 2 -3 cups cooked chicken, shredded or 2 -3 cups any meat; 4 teaspoons cumin; 1 tablespoon oregano; 1 teaspoon cilantro; 1/2 teaspoon salt; 2 cups cheese, grated

Servings: persons

1 small onion, chopped (about a cup)
1 tablespoon vegetable oil
6 teaspoons garlic powder
1 (14 1/2 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons red chili powder
12 corn tortillas
2 -3 cups cooked chicken, shredded or 2 -3 cups any meat
4 teaspoons cumin
1 tablespoon oregano
1 teaspoon cilantro
1/2 teaspoon salt
2 cups cheese, grated

1
Preheat the oven to 350u00b0F.
2
Coat a large skillet with oil and saute the meat and onions on medium heat a few minutes.
3
Add the garlic for a minute more.
4
Add the tomatoes to the onions and garlic.
5
Bring to a low simmer.
6
Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
7
Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
8
As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
9
Remove from heat.
10
In a greased pan layer your tortillas then meat/tomato mixture then cheese.
11
Keep layering until you are done.
12
Cook about an hour.

656

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 small onion, chopped (about a cup), 1 tablespoon vegetable oil, 6 teaspoons garlic powder, 1 (14 1/2 ounce) can tomatoes, and more.

Yes, Mom'S Chicken Enchiladas Recipe 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!