Paula'S Chicken Enchiladas – a delicious recipe with chicken, enchilada sauce, enchilada sauce, grated Monterey, sour cream, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil chicken, cool, debone and cut into small pieces. Mix both cans of enchilada sauce and set aside. Put chicken and mix with 1/2 cup of the mixed sauces. Put 3/4 cup cheese in with chicken and sauce. Add 1/2 of the onion. Mix sour cream into meat mixture (optional, but very good). Place 2 skillets on stove. On low heat, pour cooking oil (enough to cover bottom) into one skillet and the remaining mixed sauce in the other. Fry one tortilla at a time in the oil until just soft, not crisp. Then dip in the sauce mixture. Put in baking pan. Add chicken mixture, roll up and proceed to next tortilla. When finished, pour the remaining sauce over all and top with remaining cheese and onion. Bake at 350u00b0 until bubbly. Let sit about 5 minutes before serving.
965
kcal
Calories
78
g
Fat
7
g
Carbs
60
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 chicken, 1 can mild enchilada sauce, 1 can medium or hot enchilada sauce (depending on taste), 8 to 10 oz. grated Monterey Jack cheese, and more.
Yes, Paula'S Chicken 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.
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