Chicken Enchiladas I

Chicken Enchiladas I

1709

"This is a quick and easy recipe. Good for quick suppers."

Ingredients

1 h 30 m {{adjustedServings}} servings 498 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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Reviews

1709
  1. 2406 Ratings

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I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (...

This is one of the favorite things I've made from this site. It was very time and labor intensive the first time I made it, but each subsequent time I get faster. I make a double or triple bat...

This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some modifications. Instead of the green pepper I use green chiles, more chili powder, and a few dashes of g...