Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas)

Total Time
40mins
Prep 20 mins
Cook 20 mins

I tried every recipe I could find, then finally gave up and made my own. I managed to cut out some unnecessary fat & calories, too, by simply warming the tortillas till they were pliable instead of frying them in a vat of artery-clogging oil!

Ingredients Nutrition

Directions

  1. Heat canola oil in saucepan; stir in flour and chili powder; cook 30-60 seconds.
  2. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
  3. Heat oven to 350°F.
  4. In small bowl, mix cheeses.
  5. In separate bowl season chicken with salt & pepper. Mix chicken, green onions, half the cheese mixture, sour cream, chiles, and 2 T cilantro. Set aside.
  6. Wrap tortillas in towel & microwave on high 30 seconds.
  7. Spread small amount of sauce in bottom of 9x13" baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.
  8. Place seam side down, side by side in dish. Pour remaining sauce over, top with remaining cheese mixture, and bake 15-20 minutes, or until sauce begins to bubble.
  9. Garnish with scallions & remaining cilantro.
Most Helpful

5 5

These are the best enchiladas that I have ever eaten. Everyone who eats them says they agree. I make two small changes...just to suit my taste. I add 2 teaspoons of cocoa to the sauce and use Rotel instead of tomatos. Yummo.

5 5

FABULOUS!! I added some homemade refried beans for great added consistancy and nutritional value. Definitely the best enchiladas I have every eaten.

5 5

I took this recipe on vacation with me so I could throw them together and let 'em bake! They came out great! All of the flavors were wonderful and I couldn't get over how good th sauce came out. All I had was Prego pasta sauce and it worked great! I'll be making these again :)