Southern Living 1986 Chicken Enchiladas Recipe

Name: Southern Living 1986 Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breast halves (or a whole chicken); 1 cup chopped onion; 1 garlic clove, minced; 2 tablespoons olive oil; 2 (16 ounce) cans tomatoes, undrained (or 1 28 oz. can crushed tomatoes); 1 (15 ounce) can tomato sauce; 2 (4 ounce) cans chopped green chilies, undrained; 1 teaspoon sugar; 1 teaspoon ground cumin; 1/2 teaspoon oregano; 1/2 teaspoon basil; 1/2 teaspoon cilantro; 1/4 teaspoon salt; 3/4 cup sour cream; 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese; 12 six inch flour tortillas

Servings: persons

4 chicken breast halves (or a whole chicken)
1 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
2 (16 ounce) cans tomatoes, undrained (or 1 28 oz. can crushed tomatoes)
1 (15 ounce) can tomato sauce
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon cilantro
1/4 teaspoon salt
3/4 cup sour cream
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
12 six inch flour tortillas

1
["Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.", "(You can strain the broth through a colander and save for later).", "Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.", "Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13"" X 9"" baking dish.", "Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.", "If you have chopped fresh cilantro top with this."]

1723

kcal

Calories

Fat

250

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 16 ingredients. The key ingredients include: 4 chicken breast halves (or a whole chicken), 1 cup chopped onion, 1 garlic clove, minced, 2 tablespoons olive oil, and more.

Yes, Southern Living 1986 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.

Southern Living 1986 Chicken Enchiladas

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