Ingredients for Chicken Enchiladas
- Roasting Chickens
- 1 medium onion, chopped
- Garlic Clove
- 2 tablespoons butter
- 1 tablespoon ground cumin
- 1 cup picante sauce
- Corn Tortillas
- Cheddar Cheese
- Cream Of Chicken Soup
- 1/2 cup sour cream
- Jalapeno Pepper
- Paprika for sprinkling
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How to Make Chicken Enchiladas
- Place 1 whole (about 3-4 lb) chicken in a pot, cover halfway with water, and simmer until tender (approximately 45-60 minutes).
- Remove chicken from pot and let cool slightly. Once cool enough to handle, bone and chop the chicken into bite-sized pieces.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
- Remove garlic (optional, leave in for stronger garlic flavor). Add the chopped chicken, 1 tablespoon ground cumin, and 1 cup picante sauce.
- Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally.
- Warm corn or flour tortillas on a lightly oiled griddle or skillet until pliable. (About 10-15 seconds per side)
- Fill each tortilla with approximately 1/2 cup of the chicken mixture and 1 tablespoon of shredded cheese. Reserve about 2 cups of cheese for topping.
- Place filled enchiladas in a greased 13 x 9 inch casserole dish.
- In a medium bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, and 1 teaspoon cumin.
- Pour the soup mixture evenly over the enchiladas in the casserole dish.
- Top with the reserved 2 cups of shredded cheese and sliced jalapeño peppers (optional, to taste).
- Sprinkle with paprika.
- Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
15g
Fat
153g
Carbs
10g
