Chicken Enchiladas IV Recipe - Allrecipes.com
Chicken Enchiladas IV Recipe
  • READY IN 35 mins

Chicken Enchiladas IV

Recipe by  

"A yummy recipe for chicken enchiladas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Shred the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. Pour salsa over all.
  3. Bake for about 20 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Jul 31, 2004

For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas every time.

 
Most Helpful Critical Review
Sep 27, 2004

This recipe was OK. I've made better chicken enchiladas. These were rather dry, both inside and out. I really didn't like the corn tortillas (I should have followed other reviewers' advice about flour tortillas). We still ate the leftovers, though.

 
Feb 01, 2004

The enchiladas were pretty good. I made two pans; one with salsa and one with enchilada sauce. the sauce definitely tasted better. Next time I will use flour tortillas and more cheese.

 
Feb 13, 2005

My husband and I cooked this together, we used flour tortillas instead of corn and we added the salsa to the chicken. Also, we substituted the salsa on the outside with a red chile enchilada sauce and added shredded cheese on top. It was great

 
Apr 12, 2008

This Recipe was very good. I also used the enchilada sauce to pour over and used corn and flour tortillas. (The corn ones do taste a lot better.) This was very quick and easy to make and tasted like you slaved all day!!

 
Jan 23, 2003

This was a great recipe - quick, easy and delicious. The best thing of all this recipe is much lower in fat than the chicken enchiladas I usually make - and we thought they tasted just as good!

 
Sep 07, 2010

Easy and good! Wasn't so sure this was going to go over well with either Hubs or me - he doesn't like fresh cilantro, first of all. And for the salsa I used Salsa de Tomatillo, recipe also from this site, and I already knew he wasn't a big fan of that either. As for me? I used low carb tortillas, which I'ver never tried before, and I thought I'd be "cheated." It seemed like this dinner would be a bust for both of us. I used some shredded rotisserie chicken I had in the freezer and I had these assembled and in the oven in no time. And there's cerrtainly no need to measure anything. I didn't mix the cheese in with the chicken mixture, just threw a handful on each tortilla before rolling them up. I especially liked the addition of the green onion and the fresh cilantro, both of which contributed great flavor as well as a freshness. To my surprise, we both loved 'em! Hubs said he REALLY ENJOYED tonight's dinner and, for the record, I found that low carb tortillas really aren't bad! I served them the way we like them, with shredded lettuce, chopped tomato, a little extra cheese, guacamole and a plotch of sour cream (along with some zucchini I coarsely chopped and sauteed with bacon, garlic, onion, and chopped jalapeno peppers).

 
Jan 30, 2004

DELICIOUS!! My family loved this recipe. They couldn't wait to eat the leftovers. Even my picky 10-year-old son loved it. I used flour tortillas instead of corn, and enchilada sauce instead of salsa.

 

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Nutrition

  • Calories
  • 704 kcal
  • 35%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 49.7 g
  • 99%
  • Sodium
  • 821 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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