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Chicken-Chili Enchiladas

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Submitted by annabelle

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

6 173.4
OUNCES ML/G CHEDDAR CHEESE
shredded
8 231.2
OUNCES ML/G MONTEREY JACK CHEESE
shredded
1 237
CUP ML CHICKEN
cooked, chopped
¾ 177
CUP ML ONIONS
finely chopped
12 12
6 INCH 6 INCH FLOUR TORTILLAS
corn *
2 473
CUPS ML CHICKEN BROTH
warmed
25 722.5
OUNCES ML/G CHILI, CANNED
with beans, canned
10 289
OUNCES ML/G ENCHILADA SAUCE
canned
2 473
CUPS ML SOUR CREAM

Directions

Combine cheddar cheese, half of the monterey jack cheese, chicken and onion; set aside.

Dip tortillas, one at a time, in chicken broth to soften.

Fill with about ¼ cup of the chicken mixture; roll and place seam-side down in baking dish in two rows of six.

In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and ½ cup of the chicken broth until bubbly.

Pour over filled tortillas.

Sprinkle with remaining monterey jack cheese.

If making ahead, cover and let stand up to 1 hour.

Bake uncovered in a preheated 350℉ (180℃) oven for 30 minutes or until hot and bubbly.

If desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 to 30 minutes or until hot.

To serve, dollop with some of the sour cream.

Serve remaining sour cream separately.

Serve with chopped tomatoes and sliced ripe olives if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 524 63% from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 20g 102%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 1136mg 47%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 25%
Sugars g
Protein 54g
Vitamin A 30% Vitamin C 9%
Calcium 40% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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