Roy’s Chicken Enchiladas
2020-07-13- Cuisine: Mexican
- Course: Main course
- Skill Level: Easy
-
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- Servings: 8
- Prep Time: 30m
- Cook Time: 40m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
546 -
Carbohydrates
34 -
Cholesterol
83 -
Fat
36 -
Fiber
3 -
Protein
26 -
Saturated Fat
19 -
Serving Size
2 enchiladas -
Sodium
1045 -
Sugar
9 -
Potassium
160 mg
Ingredients
- 1 large can (32 ounces) green or red enchilada sauce
- 16 corn tortillas
- 4 cups (1-1/2 pounds) shredded cooked chicken
- 2 tablespoons oil
- 2 cups shredded Monterey jack cheese, divided
- 1 can (4 ounces) diced mild green chiles
- 2 large green onions finely chopped
- 1/2 cup heavy cream
- 2 cups sour cream
- Salt and fresh ground black pepper
Method
Step 1
Heat oil in a skillet and lower each tortilla into the oil for a few seconds until it is pliable. Don't let it get crispy. Set aside in a stack and drain on paper towels.
Step 2
Toss together the chicken, 1-½ cups of cheese, onion and chiles. Add cream, salt and pepper. Place ¼ cup of filling in each tortilla and roll loosely. Place seam-side down in a greased 10x15-in. pan. Cover with foil.
Step 3
Bake at 375° for 25 minutes. Remove foil and bake 5 minutes longer. Spoon enchilada sauce and remaining cheese over the top and put a spoonful of sour cream on each enchilada. Broil until bubbly.
Enchiladas can be frozen before or after baking