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Prep Time:
30 minutes

Cook Time:
30 to 35 minutes

Servings:
6 servings

Prep Time:
30 minutes

Cook Time:
30 to 35 minutes

Servings:
6 servings

Chicken Enchiladas

INGREDIENTS

Chicken Enchiladas

  • 3 C. (750 mL) Enchilada Sauce (recipe follows)
  • 2 C. (500 mL) shredded cooked chicken
  • 1/2 C. (125 mL) thinly sliced green onions
  • 3/4 C. (175 mL) shredded Cheddar Cheese
  • 3/4 C. (175 mL) Monterey Jack cheese
  • 1/4 C. (50 mL) sour cream
  • 1 can (127 mL) can chopped green chilies
  • 1/4 C. (50 mL) chopped fresh cilantro
  • salt and freshly ground black pepper, to taste
  • Crisco® Pure Vegetable Oil
  • 12 6″/15 cm corn or flour tortillas*
  • Enchilada Sauce
  • 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil
  • 2 Tbsp. (30 mL) all-purpose flour
  • 1 Tbsp. (15 mL) chili powder, or more to taste
  • 1 tsp. (5 mL) ground cumin
  • 1 3/4 C. (425 mL) chicken broth
  • 1 C. (250 mL) tomato sauce
  • 1 tsp. (5 mL) salt
  • 1/4 tsp. (1 mL) garlic powder

DIRECTIONS

  1. Enchilada Sauce: Heat oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients; bring to boil, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  2. Enchiladas: Combine chicken, green onions, 1/2 C. (125 mL) cheddar, 1/2 C. (125 mL) Monterey Jack, sour cream, chilies and cilantro. Stir in 1/2 C. (125 mL) Enchilada Sauce; stir until well blended. Season with salt and pepper; set aside.
  3. Heat 1/2” (1 cm) oil over medium heat in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels. *If using flour tortillas, brush each side with Crisco® Pure Vegetable Oil, place on baking sheets and heat for 6 minutes in a preheated 350ºF (180ºC) oven.
  4. To assemble, grease a 9″ x 13″ (3.5 L) baking dish. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 2 heaping Tbsp. (30 mL) of the chicken mixture in each tortilla and roll up.
  5. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
  6.  Bake in preheated 350ºF (180ºC) oven until bubbling, 18 to 20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.