Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas)

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“I tried every recipe I could find, then finally gave up and made my own. I managed to cut out some unnecessary fat & calories, too, by simply warming the tortillas till they were pliable instead of frying them in a vat of artery-clogging oil!”
READY IN:
40mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat canola oil in saucepan; stir in flour and chili powder; cook 30-60 seconds.
  2. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
  3. Heat oven to 350°F.
  4. In small bowl, mix cheeses.
  5. In separate bowl season chicken with salt & pepper. Mix chicken, green onions, half the cheese mixture, sour cream, chiles, and 2 T cilantro. Set aside.
  6. Wrap tortillas in towel & microwave on high 30 seconds.
  7. Spread small amount of sauce in bottom of 9x13" baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.
  8. Place seam side down, side by side in dish. Pour remaining sauce over, top with remaining cheese mixture, and bake 15-20 minutes, or until sauce begins to bubble.
  9. Garnish with scallions & remaining cilantro.

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