Southwest Chicken Enchiladas Recipe

Name: Southwest Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 tablespoons vegetable oil; 1 garlic clove, minced; 2 large tomatoes, peeled, seeded, and diced; 2 fresh jalapenos, chopped; 8 ounces green chilies, chopped; 3 cups cubed white chicken breasts; 1 tablespoon dried ancho chile powder; 2 teaspoons ground cumin; 1 teaspoon Mexican oregano; 1 tablespoon salt; 2 cups half-and-half; 1 chicken bouillon cube; 1 red bell pepper, roasted and peeled; 12 flour tortillas; vegetable oil; 16 ounces monterey jack cheese, shredded; 12 ounces cheddar cheese, shredded; 1 bunch green onion, thinly sliced; salsa

Servings: persons

1 medium onion, chopped
2 tablespoons vegetable oil
1 garlic clove, minced
2 large tomatoes, peeled, seeded, and diced
2 fresh jalapenos, chopped
8 ounces green chilies, chopped
3 cups cubed white chicken breasts
1 tablespoon dried ancho chile powder
2 teaspoons ground cumin
1 teaspoon Mexican oregano
1 tablespoon salt
2 cups half-and-half
1 chicken bouillon cube
1 red bell pepper, roasted and peeled
12 flour tortillas
vegetable oil
16 ounces monterey jack cheese, shredded
12 ounces cheddar cheese, shredded
1 bunch green onion, thinly sliced
salsa

1
Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
2
Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
3
Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
4
Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.

2379

kcal

Calories

Fat

248

Carbs

146

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 20 ingredients. The key ingredients include: 1 medium onion, chopped, 2 tablespoons vegetable oil, 1 garlic clove, minced, 2 large tomatoes, peeled, seeded, and diced, and more.

Yes, Southwest 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.

Southwest Chicken Enchiladas

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