CHICKEN ENCHILADAS
A recipe for chicken enchiladas with Monterey Jack and sour cream.
Provided by Adrienne Banner
Categories Cheese Chicken Bake Bon Appétit Seattle Washington
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
- Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and sautee until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
- Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
- Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.
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mid island
[email protected]I'm not a big fan of enchiladas, but these were really good! The chicken was tender and the sauce was flavorful. I'll definitely be making these again.
Sumitra Chaudhary
[email protected]These enchiladas were delicious! The chicken was cooked perfectly and the sauce was flavorful. I will definitely be making this recipe again.
Amna Akbar
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them and asked for the recipe.
Richard Haten
[email protected]These enchiladas were a bit too dry for my taste. I think I would add more sauce next time.
Aaron Ainslie
[email protected]I loved the cheese blend that was used in these enchiladas. It was so creamy and flavorful. I will definitely be using this cheese blend in other recipes.
Aiden Carter
[email protected]These enchiladas were easy to make and turned out great. I used a store-bought enchilada sauce to save time and they were still delicious.
Sibit Koang
[email protected]I made these enchiladas in the slow cooker and they turned out great! The chicken was so tender and the sauce was flavorful. I will definitely be making this recipe again.
md asir uddin
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still delicious, but I think they would have been even better with the cilantro.
sussy.stranger
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I will definitely be making them again, but I'll use a milder salsa next time.
Bisma Butt
[email protected]I made these enchiladas for my husband and he said they were the best he's ever had. He loved the combination of chicken, cheese, and sauce.
Omar mohemad Mohamed
[email protected]I loved the green sauce on these enchiladas. It was so flavorful and creamy. I will definitely be making this recipe again.
Shuhraaz K Thapa MagarKhn
[email protected]These enchiladas were easy to make and turned out great. I used rotisserie chicken to save time and they were still delicious.
Junaid Mian
[email protected]I'm not a big fan of enchiladas, but these were really good! The chicken was tender and the sauce was flavorful. I'll definitely be making these again.
Jayden Hawkins
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and asked for the recipe.
Sarah Barajas
[email protected]These chicken enchiladas were a hit with my family! The flavors were amazing and the chicken was cooked perfectly. I will definitely be making this recipe again.