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    You are in: Home / Recipes / Chicken Enchiladas Recipe
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    Chicken Enchiladas

    Chicken Enchiladas. Photo by HeatherFeather

    1/1 Photo of Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Hey Jude's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 22, 2004

      55

      These are so good, and so simple to make! I'm impressed! The sauce goes together in no time at all, and is delicious--I used almost 2 tbsp chili powder--next time, I think I'll throw in a little red pepper for a bit of heat. I poached one whole boneless breast with some crushed garlic cloves (4) then cooled and shredded it. These go together so fast, but it seems like something that would take more time. At least that's what everyone that eats them will think. Great dish, we served it with Authentic Mexican Rice, #45711, good combo. Thanks Hey Jude, awesome enchiladas!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2004

      55

      My whole family really enjoyed this recipe -especially the homemade sauce. What appealed to me at first was the smaller serving size (for small family), but I was wishing I had doubled the recipe as eveyone wanted more. What will make me return to this recipe again and again is the wonderful sauce - it was ready in a flash and so full of flavor. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (252 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 369.0
     
    Calories from Fat 153
    41%
    Total Fat 17.0 g
    26%
    Saturated Fat 5.8 g
    29%
    Cholesterol 69.2 mg
    23%
    Sodium 967.0 mg
    40%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.2 g
    12%
    Protein 27.0 g
    54%

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