Quick and Easy Enchiladas

Quick and Easy Enchiladas

2
LUPE613 0

"This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!"

Ingredients

servings 539 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
  2. To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
  3. Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

As indicated a bit messy, but worth it. Instead of dipping the tortillas in the tomatoe sauce firt, I do the opposite oil to sauce. I hightly recommend this receipe!!

I followed the recipe as written. My family did not like this recipe.