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Chicken Enchiladas

Chicken Enchiladas

With tender chicken wrapped in corn tortillas and smothered in red sauce and cheese, you can't go wrong with these restaurant quality chicken enchiladas!

  • 3 cups cooked and shredded chicken breast
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ of a medium onion, diced about ¾ cup
  • 2 cloves of garlic minced
  • 1 ½ tablespoons taco seasoning
  • ⅓ cup reduced sodium chicken broth
  • 1 28-ounce can Red Enchilada Sauce divided
  • Juice from 1 lime
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups shredded Mexican cheese blend divided
  • Cilantro, sour cream, diced tomatoes, lime slices for garnish (optional)
  1. Melt butter and 1 tablespoon olive oil in a large saute pan over medium heat. Add onions and cook until translucent.
  2. Stir in chicken, garlic and taco seasoning and cook for 1-2 minutes.
  3. Stir in ½ cup of enchilada sauce, ⅓ cup chicken broth and lime juice. Simmer for about 5-7 minutes.
  4. Preheat oven to 350 degrees F. Spray a large baking dish (9”x13”) with nonstick cooking spray.
  5. Spoon about a ½ cup of enchilada sauce into the baking dish and spread to coat evenly.
  6. Microwave tortillas for about 30 seconds to soften.
  7. Dip each tortilla in enchilada sauce to lightly coat. Spoon ¼ cup of the chicken mixture down the center of each tortilla. Sprinkle about a tablespoon of cheese over the chicken. Roll and place seam side down into the baking dish.
  8. Pour remaining enchilada sauce over the enchiladas . Top with remaining cheese. Bake uncovered for 15 minutes, or until cheese is melted and bubbly.

Recipe adapted from this site