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Chicken Enchiladas

By Sharlene~W on January 30, 2002

Photo

Photo by PaulaG

15 Reviews
  • timer
  • Prep Time: 15 mins
  • Total Time: 50 mins
  • Servings: 6
Photo

Photo by PaulaG

About This Recipe

"Tasty chicken enchiladas from a Better Homes & Gardens cookbook. A family favorite for years."

Ingredients

    • 1 cup chopped onion
    • 1 garlic clove, inced
    • 2 tablespoons cooking oil
    • 1 tablespoon all-purpose flour
    • 1 (16 ounce) cans diced tomatoes
    • 1 (16 ounce) cans tomato sauce
    • 1 (4 ounce) cans chopped green chili peppers
    • 1 teaspoon sugar
    • 1 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 2 cups cooked chicken
    • 1 1/2 cups cheddar cheese, shredded
    • 1/4 cup finely chopped onion
    • 1/4 cup small pitted ripe olives, chopped
    • 3/4 teaspoon salt
    • 72 inches corn tortillas
    • 1/4 cup small pitted ripe olives, sliced
    • 1 (16 ounce) cans enchilada sauce

Directions

  1. Cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
  2. Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
  3. Cook and stir until thickened and bubbly; set aside.
  4. Combine chicken, HALF the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
  5. Set aside.
  6. In skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) Spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
  7. Place in a large (13x9x2-inch) baking dish.
  8. Pour tomato mixture over all.
  9. Pour enchilada sauce evenly over top.
  10. Cover with foil and bake at 350ºF for 15 minutes.
  11. Uncover and bake for another 15 minutes.
  12. Sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
  13. Top with the sliced olives.
Page 2 of 2 Chicken Enchiladas (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (422 g)

Servings Per Recipe: 6

Amount Per Serving
%
Calories 449.4
 
Calories from Fat 190
42%
Amount Per Serving
%
Total Fat 21.1g
32%
Saturated Fat 7.8g
39%
Cholesterol 64.6mg
21%
Sugars 10.5 g
Sodium 1784.9mg
74%
Total Carbohydrate 43.5g
14%
Dietary Fiber 6.9g
27%
Sugars 10.5 g
42%
Protein 24.2g
48%

Reviews

  • "Sharlene, What a great recipe! Just had a feed for 50 people and made three large pans of enchiladas. Yours was the first to go and people were asking for more! Thanks for posting."

    By Aroostook on May 24, 2002 | 15004
  • By jeff lueg on January 21, 2003 | 38553
  • By Dinoberty29 on July 07, 2002 | 18513

  • "Sharlene, This recipe was amazing!!! WOW I!!! I just made this dish tonight for my boyfriend and he just raved.Thans for the posting, i tink i might pull out my Better Homes & Garden cookbook and see what esle i can find. Yummy"

    By Nikki Tupperware Lady on October 02, 2010 | 1152285

  • "Oh this was so good! I used half cheddar and half montery jack cheese. We can't get canned enchilada sauce so I used the package variety. I can't wait to make this again, we all loved it. "

    By kitina on May 06, 2003 | 51442

  • "These are a little different than what I am accustomed to but still very good. The recipe made approximately 14 nice size enchiladas. The corn tortillas were wrapped in foil and warmed in the oven prior to assembling. There was a considerable amount of sauce left which was frozen and will be used to make the recipe again. The olives were used only as a garnish on top. The enchiladas were served with a tossed salad."

    By PaulaG on July 05, 2010 | 1126970

  • "Turned out very well. Not too spicy for my family but very flavorful. I also used 2 cups of the Red Enchilada Sauce as mentioned by another reviewer. I did have a lot of sauce left over- I might cut the tomato sauce from the recipe in half next time. This recipe was just what I have been looking for!"

    By Goodeatin on July 02, 2009 | 899351

  • "My family loved them! Thanks"

    By YummyNina on April 26, 2009 | 857498

  • "The BEST chicken enchiliadas I've ever made! I couldn't believe how great these turned out. I mixed a little sour cream and some of the sauce into the chicken mix and used Red Enchiliada Sauce Recipe #12877 on the top. Soooooo good!"

    By Ladfam on February 12, 2009 | 808722

  • "The whole family enjoyed the enchiladas. Excellent recipe. Made with Enchilada Sauce recipe #103145."

    By Chef #709430 on October 03, 2008 | 719161

  • "This was yummy! I found the tomato sauce to be a bit too sweet so I will cut back on the sugar next time. I used flour tortillas and omitted the olives. Delish!"

    By amd on July 08, 2008 | 668408

  • "Easy to make and delicious!"

    By Chief Hostess on January 26, 2008 | 565659

  • "My family and I just thought these enchiladas were okay. Thanks for sharing."

    By Lighthouse Rita on January 22, 2007 | 363032

  • "chicken enchiladas are one of our favorites, and this recipe is absolutely amazing. the only change i make is to use flour tortillas, just because that's what we prefer. thanks for this YUMMY recipe!"

    By SmrJunior on April 04, 2006 | 262413

  • "Great recipe! I omitted the olives for personal taste, and didn't use 14oz of green chilis, but we really enjoyed the finished product! Made a pan for 2 of us, so we'd have wonderful leftovers to reheat over the holiday long weekend on nights when I couldn't stand to cook anymore :) Thanks!"

    By S in PA on December 29, 2004 | 142892
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