CHICKEN ENCHILADAS

If you love Mexican flavors, this chicken enchiladas recipe is perfect for you. It is quick, easy, and gives you delicious results. These yummy wraps feature shredded chicken, roasted corn, and green chili, all stuffed inside warm tortillas. Drenched in a creamy, flavorful sauce and topped with Mexican cheese and fresh cilantro, they are a joy for your taste buds. Baked to golden perfection, these enchiladas bring
comfort and satisfaction to your table. Easy to make and bursting with goodness, these chicken Enchiladas are a homemade treat that everyone will love.

INGREDIENTS:

1 tbsp olive oil
2 cups cooked chicken breast, shredded
3 tbsp all-purpose flour
2 cups chicken broth
1 small onion, diced
2 garlic cloves, minced
1 cup canned fire-roasted corn, drained
1 cup canned chopped green chilis, drained
4 medium-sized green onions, thinly sliced
1 medium red tomato, chopped
½ tsp cumin powder
½ tsp paprika
¼ tsp black pepper
½ cup sour cream
1 cup Mexican cheese, shredded

8 corn tortillas
¼ cup cilantro, freshly chopped
Salsa for serving

HOW TO MAKE CHICKEN ENCHILADAS:

Step 1. Grease a 9×13 baking dish with a small amount of Olive Oil.

Step 2. Add Olive Oil In a skillet over medium-high heat.

Step 3. Add Garlic and Onion to the skillet and Sauté for 3 to 4 minutes or until softened.

Step 4. Add Chicken Broth, Flour, ground cumin paprika, and Black Pepper In a mixing bowl and mixuntil well combined.

Step 5. Slowly pour the mixture into the skillet, stirring continuously for 5 minutes or until it thickens slightly.

Step 6. Remove the skillet from heat and blend in Sour Cream until smooth.

Step 7. In a separate bowl, combine Shredded Cooked Chicken, Green Chilis, Corn, Tomato, Sliced Green Onions, and Mexican Blend Cheese.

Step 8. Warm Corn Tortillas slightly in the microwave.

Step 9. Position two Tortillas in front of you and evenly distribute ⅓ cup of the Filling Mixture onto thecenter of each Tortilla.

Step 10. Carefully roll the Tortillas tightly, ensuring the seam is positioned downward, and place them inthe greased baking dish.

Step 11. Pour the creamy sauce over the top of the assembled enchiladas.

Step 12. Cover the baking dish with aluminum foil and place in the preheated oven at 350°F. Bake for 35minutes.

Step 13. Remove from the oven and uncover.

Step 14. Sprinkle the remaining Shredded Mexican Blend Cheese over the enchiladas and leave for 5 minutes.

Step 15. Top with Freshly Chopped Cilantro, and serve with salsa.

Yield: 4

CHICKEN ENCHILADAS

Print

If you love Mexican flavors, this chicken enchiladas recipe is perfect for you. It is quick, easy, and gives
you delicious results. These yummy wraps feature shredded chicken, roasted corn, and green chili, all
stuffed inside warm tortillas.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• 1 tbsp olive oil
• 2 cups cooked chicken breast, shredded
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup canned fire-roasted corn, drained
• 1 cup canned chopped green chilis, drained
• 4 medium-sized green onions, thinly sliced
• 1 medium red tomato, chopped
• ½ tsp cumin powder
• ½ tsp paprika
• ¼ tsp black pepper
• ½ cup sour cream
• 1 cup Mexican cheese, shredded
• 8 corn tortillas
• ¼ cup cilantro, freshly chopped
• Salsa for serving

Instructions

1. Grease a 9x13 baking dish with a small amount of Olive Oil.
2. Add Olive Oil In a skillet over medium-high heat.
3. Add Garlic and Onion to the skillet and Sauté for 3 to 4 minutes or until softened.
4. Add Chicken Broth, Flour, ground cumin paprika, and Black Pepper In a mixing bowl and mix
until well combined.
5. Slowly pour the mixture into the skillet, stirring continuously for 5 minutes or until it thickens
slightly.
6. Remove the skillet from heat and blend in Sour Cream until smooth.
7. In a separate bowl, combine Shredded Cooked Chicken, Green Chilis, Corn, Tomato, Sliced Green
Onions, and Mexican Blend Cheese.
8. Warm Corn Tortillas slightly in the microwave.
9. Position two Tortillas in front of you and evenly distribute ⅓ cup of the Filling Mixture onto the
center of each Tortilla.
10. Carefully roll the Tortillas tightly, ensuring the seam is positioned downward, and place them in
the greased baking dish.
11. Pour the creamy sauce over the top of the assembled enchiladas.
12. Cover the baking dish with aluminum foil and place in the preheated oven at 350°F. Bake for 35
minutes.
13. Remove from the oven and uncover.
14. Sprinkle the remaining Shredded Mexican Blend Cheese over the enchiladas and leave for 5
minutes.
15. Top with Freshly Chopped Cilantro, and serve with salsa.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 420Total Fat: 18gCarbohydrates: 38gProtein: 25g