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Chicken Enchiladas

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Ingredients

Adjust Servings:
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 - 2 tablespoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1 teaspoon salt
1 (8 ounce) can tomato sauce
12 6-inch corn tortillas

Nutritional information

369
Calories
153 g
Calories From Fat
17 g
Total Fat
5.8 g
Saturated Fat
69.3 mg
Cholesterol
967 mg
Sodium
27.8 g
Carbs
4.5 g
Dietary Fiber
3.2 g
Sugars
27.1 g
Protein
252 g
Serving Size

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Chicken Enchiladas

Features:
    Cuisine:

    Delicious and easy to make! Thanks for the great recipe, we'll be making this again!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chicken Enchiladas,This is my favorite Chicken Enchiladas recipe. I get requests for this recipe all the time. It’s a bit lower in fat because you’re not dipping the tortillas in hot oil. This recipe is from Betty Crocker’s Chicken Cookbook.,Delicious and easy to make! Thanks for the great recipe, we’ll be making this again!,This enchilada sauce is so easy and tastes great. I mixed a little of the sauce in with the chicken to moisten it before rolling the enchiladas. I also added a bit of the cheese into each enchilada before rolling. Very good!


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    Steps

    1
    Done

    Cook and Stir Onion and Garlic in Oil in a 2-Quart Saucepan Until Onion Is Tender.

    2
    Done

    Stir in Broth, Chili Powder, Oregano, Cumin, Salt and Tomato Sauce.

    3
    Done

    Heat to Boiling; Reduce Heat, Simmer Uncovered 10 Minutes.

    4
    Done

    Dip Each Tortilla Into Sauce to Coat Both Sides.

    5
    Done

    Spoon 1/4 Cup of the Chicken Onto Each Tortilla; Roll Tortilla Around Chicken.

    6
    Done

    Place Seam Sides Down in an Ungreased Rectangular Baking Dish, 13x9x2 Inches.

    7
    Done

    Pour Remaining Sauce Over Enchiladas; Sprinkle With Cheese.

    8
    Done

    Cook Uncovered in 350 Oven Until Cheese Is Melted, 10-12 Minutes.

    9
    Done

    Serve With Sour Cream and, If Desired, Shredded Lettuce.

    10
    Done

    Do-Ahead Note: After Placing Enchiladas in Baking Dish, Sprinkle With Cheese (do not Pour Remaining Sauce Over Enchiladas); Cover and Refrigerate No Longer Than 24 Hours.

    Avatar Of Silas Martinez

    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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