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Easy Cheesy Chicken Enchiladas

Easy Cheesy Chicken Enchiladas

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Hunts.com

Hunts.com

Corn tortillas layered with a spicy tomato puree, shredded chicken and melted cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 905 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.
  2. Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.
  3. Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lovin' it
12

Lovin' it

1/31/2012

I liked the simplicity of this recipe. I did not change anything and it tasted wonderfu. My daughter did not like the onions, but that is what is expected. I will be making this again.

maygirl16
8

maygirl16

12/12/2011

This looks like a delicious recipe. Step two is fairly hard to understand, though.

Roy
5

Roy

6/30/2012

I enjoyed it. I needed to use up some frozen chicken thighs I had bought on sale so cooked them up and shredded them. It was a nice simple and not a lot of ingredients meal.

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