Chicken Enchiladas
Feel free to add some chopped jalapeno peppers for extra heat. Serve with your favorite rice dish and refried beans for a tasty Mexican style meal.
See Also
Easy Baked Chicken Recipes
50 Easy Chicken Recipes
Grilled Chicken With Linguine and Cajun Cream Sauce
In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary.
Remove tomato sauce from heat and set aside.
In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.
Serves 6.
Related Recipes
Chicken with Jalapeno Cheese Sauce
Chicken Tortilla Bake
Mexican Chicken
Chiles Rellenos
New Mexican Stacked Enchiladas
Sour Cream Chicken Enchiladas
Judy's Chicken Enchilada Casserole
Chicken Bake With Black Beans and Salsa
Spicy Chicken Lasagna
Easy Nacho Chicken
Dorito Chicken
Turkey Enchiladas
Southwestern Chicken and Rice Bake
Easy Crockpot Chicken Santa Fe From Cindy
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
See Also
Easy Baked Chicken Recipes
50 Easy Chicken Recipes
Grilled Chicken With Linguine and Cajun Cream Sauce
Ingredients
- 1tablespoonplus 1/4 cup oil
- 2(4 ounce) cans chopped green chile peppers
- 1 large clove garlic, crushed and minced
- 1 large can(28 ounces) tomatoes, drained, reserve juice
- 2cupschopped onions (2 large onions)
- 2teaspoons salt
- 1/2teaspoonoregano
- 3cupscooked shredded chicken
- 2cupssour cream
- 2cupsshredded Cheddar cheese
- 15corn tortillas
Preparation
In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary.
Remove tomato sauce from heat and set aside.
In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.
Serves 6.
Related Recipes
Chicken with Jalapeno Cheese Sauce
Chicken Tortilla Bake
Mexican Chicken
Chiles Rellenos
New Mexican Stacked Enchiladas
Sour Cream Chicken Enchiladas
Judy's Chicken Enchilada Casserole
Chicken Bake With Black Beans and Salsa
Spicy Chicken Lasagna
Easy Nacho Chicken
Dorito Chicken
Turkey Enchiladas
Southwestern Chicken and Rice Bake
Easy Crockpot Chicken Santa Fe From Cindy
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
