Chicken Enchiladas

Total Time
1hr
Prep
30 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  1. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
  2. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
  3. Heat to boiling; reduce heat, simmer uncovered 10 minutes.
  4. Dip each tortilla into sauce to coat both sides.
  5. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
  6. Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
  7. Pour remaining sauce over enchiladas; sprinkle with cheese.
  8. Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
  9. Serve with sour cream and, if desired, shredded lettuce.
  10. 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.
  11. To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.