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Chicken Enchiladas

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“A while ago as I was leafing through a magazine, I came upon a page advertising Crisco oil. I don't know why, but it caught my eye. It might have been the picture, or it might have been the way the recipe was printed on the page. I ripped the page out (it was my magazine) and tried it that night. My husband loved it--me too. I made everything according to the directions. I did make Guacamole to put on the top. The whole thing came out great; even the Enchilada sauce was delicious which I will use on other Mexican recipes. I have made it many times since.”
READY IN:
50mins
SERVES:
4-6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the Enchilada sauce combining the last 8 ingredients: canola oil, flour, chili powder, cumin, chicken broth, tomato sauce, salt, and garlic powder in a saucepan.
  2. Heat the oil and stir in the flour and chili powder; cook for 1 minute.
  3. Add remaining ingredients; bring to a boil and simmer for 10 minutes; then set aside.
  4. In a medium bowl make the filling mixing the chicken, green onions, 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack, sour cream, chiles, and cilantro. Stir in 1/2 cup of Enchilada sauce; season with salt and pepper and set aside.
  5. Heat some oil in a large pan and fry tortillas, one at a time, until soft (about 10 seconds to a side).
  6. Drain on paper towels.
  7. Spray a 9x13 pan with cooking spray.
  8. Spread a small amount of the sauce in the bottom of the pan.
  9. Spread 2 heaping tablespoons of the chicken mixture on each tortilla and roll up.
  10. Place seam side down, side by side in the pan.
  11. Pour remaining sauce over the top.
  12. Top with remaining cheeses and bake at 350 degrees till bubbly; about 15-20 minutes.
  13. I garnish mine with guacamole, sour cream, and extra sliced green onions and cilantro.

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