Chicken-Chili Enchiladas
Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 6
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Chicken enveloped in warm tortillas, these enchiladas are a comforting embrace of flavors that will make any meal feel special. The zesty chili sauce adds a kick that perfectly complements the gooey melted cheese, creating a rich, hearty dish that’s perfect for family gatherings or cozy weeknight dinners. Whether you’re serving them at a festive occasion or just craving something delicious, these chicken-chili enchiladas are sure to become a new favorite.
Ingredients
Ingredients
- 3 Tbsp All-Purpose Flour
- 4 Tsp Chili Powder
- 3 Tbsp Salad Oil
- 2 1/2 Cups Water
- 12 - Tortillas
- 2 Cups Chicken - Heated
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
- 4 Cups American (or Monterrey Jack Cheese) - Grated
- 1/2 Cup Onion - Chopped
Directions
Directions
- Preheat oven to 350 degrees.
- Brown flour and chili powder in oil; stir in water slowly.
- Simmer for 30 minutes.
- Wrap tortillas in foil; heat in oven while chili mixture is simmering.
- Season chicken with salt and pepper.
- Place some of the chicken on each tortilla; add small amount of cheese and onion.
- Roll each tortilla; place in baking dish, seam side down.
- Sprinkle remaining cheese over top.
- Pour chili powder mixture over enchiladas.
- Bake until cheese is melted.
Nutrition
Per serving · 6 servingsCalories
570
Fat
30 g
Saturated fat
14 g
Carbohydrates
49 g
Sugar
2 g
Fiber
3 g
Protein
32 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Tbsp All-Purpose Flour
- 4 Tsp Chili Powder
- 3 Tbsp Salad Oil
- 2 1/2 Cups Water
- 12 - Tortillas
- 2 Cups Chicken - Heated
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
- 4 Cups American (or Monterrey Jack Cheese) - Grated
- 1/2 Cup Onion - Chopped
