Classic Chicken Enchiladas
You can never have too many Mexican recipes, so give Classic Chicken Enchiladas a try. One serving contains 876 calories, 47g of protein, and 55g of fat. For $2.82 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Many people made this recipe, and 2075 would say it hit the spot. It is brought to you by Dinner, then Dessert. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up shredded chicken, red enchilada sauce, flour tortillas, and a few other things to make it today. It works well as a rather inexpensive main course. With a spoonacular score of 84%, this dish is excellent. Users who liked this recipe also liked Classic Chicken Enchiladas, Chicken Enchiladas (Enchiladas de Pollo), and Enchiladas de Pollo (Chicken Enchiladas).
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
2 Tablespoons canola oil (you can use vegetable if you prefer)
chopped cilantro, for garnish
8 large flour tortillas
1 (4-ounce) can diced green chiles
chopped green onions, for garnish
2 cups red enchilada sauce
3 cups Sharp Cheddar Cheese, shredded and divided
2 cups shredded chicken, I use Crisp and Juicy Slow Cooker Chicken
1 cup sour cream
1 small white onion, peeled and diced
Equipment:
frying pan
oven
baking pan
bowl
Cooking instruction summary:
Preheat your oven to 350 degrees.If you're making the enchilada sauce, make it now (don't worry it only takes 10 minutes!)In a skillet heat up the oil on medium-high and cook the onions until just softened. Add in the chicken and cook until it is just a bit crispy.In a large bowl mix the onions, chicken, green chiles, 1 cups of cheddar cheese and 1 cup of sour cream together.In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.Spoon on cup of the filling into each tortilla and roll tightly leaving the seam side down.When all 8 are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes.Top with cilantro and green onions.Serve with Spanish Rice or Green Cilantro Rice
Step by step:
1. Preheat your oven to 350 degrees.If you're making the enchilada sauce, make it now (don't worry it only takes 10 minutes!)In a skillet heat up the oil on medium-high and cook the onions until just softened.
2. Add in the chicken and cook until it is just a bit crispy.In a large bowl mix the onions, chicken, green chiles, 1 cups of cheddar cheese and 1 cup of sour cream together.In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time.Spoon on cup of the filling into each tortilla and roll tightly leaving the seam side down.When all 8 are done, carefully pour on the remaining enchilada sauce and sprinkle on the remaining cheese.
3. Bake the enchiladas covered for 20-25 minutes, then uncovered for an additional 5 minutes.Top with cilantro and green onions.
4. Serve with Spanish Rice or Green Cilantro Rice
Nutrition Information:
covered percent of daily need
