Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Chicken Enchiladas Recipe
    Lost? Site Map

    Chicken Enchiladas

    Chicken Enchiladas. Photo by CandyTX

    1/1 Photo of Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Amandahugnkiss's Note:

    Got this from a friend and love it, very simple, can make ahead of time, Ingedients can be altered to fat free if desired. I usually boil the chicken but if you would like to fry it for more flavor.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    pan

    Units: US | Metric

    Directions:

    1. 1
      cut up cooked chicken set aside.
    2. 2
      mix in large bowl 1/2 the shredded cheese 1/4 of the enchilada sauce and rest of ingredients. Add chicken and mix well.
    3. 3
      Lay out tortillas on flat surface and evenly distribute chicken mix in middle of tortillas, roll and place them seam side down in a row into a 9x13 greased pan ( pam works good). This will be a tight fit in the pan so roll them tightly making sure the insides are spread from end to end. You can decrease servings, if needed.
    4. 4
      Pour remaining enchilada sauce over top, with rubber scraper separate enchiladas to get sauce in between them.
    5. 5
      then sprinkle with remaining cheese, cover with foil and bake. time will depend on, if it was refrigerated it will be a longer cook time. Uncover last 10 minute serve with lettuce, tomatos, black olives, sour cream, splanish rice, refried beans or black, chips and salsa or whatever you want!

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on July 11, 2008

      55

      Oh.My... this is... absolutely wonderful. We wanted to cook up some stuff to freeze and not only did these freeze nicely, but they were SO good. Even my kids gobbled them up! A keeper for sure! We did put a can of rotel over the top as well as extra cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2008

      35

      Please note there is not a cooking temp or how long it is to cook. I cooked for 20 mins with foil on at 425 degree oven. I then cooked with foil off for 10 mins. It was cooked perfectly, hot and bubbly. I am not thrilled with this recipe. The first few bites I enjoyed but as I continued the flavor became heavy and dry. I think if I ever make it again I will use a small amount more enchilada sauce and corn tortillas. My husband did enjoy it, but was also not one of his favorites.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (329 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 655.5
     
    Calories from Fat 237
    36%
    Total Fat 26.3 g
    40%
    Saturated Fat 12.0 g
    60%
    Cholesterol 99.8 mg
    33%
    Sodium 1246.2 mg
    51%
    Total Carbohydrate 65.9 g
    21%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.7 g
    15%
    Protein 36.8 g
    73%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites