Chicken Enchiladas

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Ready Time: 30 Min
  • Servings: 8 servings


  • 2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/4 cup vegetable oil
  • 1/2 cup green onions
  • 1/2 teaspoon oregano
  • 2 can tomato sauce with tomato bits
  • 1 cup water
  • 2 cup shredded cheddar cheese
  • 1 clove garlic
  • 1/2 cup sour cream
  • 16 count corn tortillas
  • 3 1/2 cup chicken breast cooked


    1. In a skillet, saute onions and garlic in oil for about 3 minutes (do not brown). Add chili powder, cumin and oregano; cook for 1 to 2 minutes, stirring constantly. Add tomato sauce and water; simmer for 5 minutes.
    2. In a mixing bowl, combine 3/4 cup of the tomato sauce mixture with chicken (cut into bite-size pieces) and 1 to 2 cups shredded cheese; mix well. Spread remaining 1/2 cup tomato sauce mixture in a shallow 2-quart baking dish.
    3. In a skillet over moderate heat, heat each tortilla for a few seconds on each side. Stack tortillas on a paper towel. Spoon equal amounts of the chicken mixture on each tortilla; then fold sides over the filling and place enchiladas seam-side down in baking dish. Pour remaining tomato sauce mixture over enchiladas.
    4. Bake uncovered at 350 degrees for 20 minutes. Remove from oven and sprinkle with remaining cheese. Bake 5 minutes longer. Top each serving with a spoonful of sour cream.
Nutritional Information
Chicken Enchiladas

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 460

  • Total Fat: 23g
  • Cholesterol: 90mg
  • Sodium: 340mg
  • Total Carbs: 34g
  •     Dietary Fiber: 5g
  • Protein: 31g


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