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Quick and Easy Enchiladas

By: LUPE613  
"This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these, and also put some newspaper on the floor!"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 460 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 tablespoons corn oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 (10 ounce) cans chicken chunks, drained
  • salt and pepper to taste
  • 12 (6 inch) corn tortillas
  • 1 cup tomato sauce
  • 8 ounces rancherito cheese, shredded
  • 1/4 cup grated Romano cheese
  • 1 cup shredded lettuce
  • 1 tomato, diced
  • 1/4 cup sour cream

Directions

  1. To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
  2. To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
  3. Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 544 | Total Fat: 31.2g | Cholesterol: 103mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2003 by SUNECAL 
As indicated a bit messy, but worth it. Instead of dipping the tortillas in the tomatoe... MORE

 
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