Chicken Enchiladas

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

Ingredients

  • 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

Directions

    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

Comments

There are no comments for this post yet. Why not cook this recipe and be the first to tell the world about it?

Submit Comment

Name

Email

Comment Text

Spam

Answer this to prove you aren't a spambot. What color is an orange?