Sandra'S Chicken Enchiladas Recipe

Name: Sandra'S Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cooked, diced chicken; 1/2 c. oil; 3/4 c. chopped onion; 1/4 c. flour; 1 c. sour cream; 12 corn tortillas; 2 (8 oz.) pkg. Monterey Jack shredded cheese; 1/4 c. butter; 2 c. chicken broth; 1 (4 oz.) can green chilies

Servings: persons

1 c. cooked, diced chicken
1/2 c. oil
3/4 c. chopped onion
1/4 c. flour
1 c. sour cream
12 corn tortillas
2 (8 oz.) pkg. Monterey Jack shredded cheese
1/4 c. butter
2 c. chicken broth
1 (4 oz.) can green chilies

1
In small frying pan, place oil.
2
Heat, dip
3
and remove tortillas to soften, one at a time.
4
Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 2 tablespoons onion on each tortilla shell.
5
Roll up and place, seam side down.
6
In saucepan, melt butter and flour; blend well. Slowly add broth and cook, stirring until thickened.
7
Stir in sour cream and green chilies.
8
Heat through.
9
Pour over prepared tortillas in baking pan. Bake 30 minutes at 350u00b0.
10
Remove and sprinkle remaining cheese on top. Bake 5 minutes more.
11
(This recipe can easily be doubled.)

1317

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 10 ingredients. The key ingredients include: 1 c. cooked, diced chicken, 1/2 c. oil, 3/4 c. chopped onion, 1/4 c. flour, and more.

Yes, Sandra'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.

Sandra'S Chicken Enchiladas

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