RECIPES FOR CHICKEN ENCHILADAS RECIPES
CHICKEN ENCHILADAS I RECIPE | ALLRECIPES
This is a quick and easy recipe. Good for quick suppers.
Provided by Allrecipes Member
Categories Chicken Enchiladas
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, CarbohydrateContent 49.7 g, CholesterolContent 72.2 mg, FatContent 15.9 g, FiberContent 3.9 g, ProteinContent 26.7 g, SaturatedFatContent 9.4 g, SodiumContent 1226.7 mg, SugarContent 3.1 g
CHICKEN ENCHILADAS RECIPE | MYRECIPES
These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish.
Provided by MyRecipes
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
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