How to Cook Chicken Enchiladas - Recipe for Chicken Enchiladas

Learn how to cook chicken enchiladas with this easy chicken enchilada recipe. Cook chicken enchiladas for your family or friends, it's an easy recipe that is easy to cook when you feel like serving chicken.

Instructions

Difficulty: Easy

Things You’ll Need:

• saucepan
• 9”x 13” baking dish
• 2-3 large chicken breasts, cooked (either in the pressure cooker or baked in the oven, covered, so they won’t dry out)
• 1 cup chopped onion
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 can (16 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• ¼ cup chopped green chilies
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon dried crushed oregano
• ½ teaspoon crushed basil
• 12 flour tortillas
• 2 ½ cups Monterey Jack cheese, grated
• ¾ cup sour cream

1. The first step in cooking chicken enchiladas is to cut chicken into 12 strips; set aside.
2. The next step to cooking chicken enchiladas is to cook the onion and garlic in butter,inside a saucepan.
3. Then, add tomatoes, tomato sauce, chilies, cumin, sugar, salt, oregano, and basil.
4. Bring to boiling; reduce heat, simmer, covered, for 20 minutes.
5. Remove from heat. Dip each tortilla in tomato mixture.
6. Place 1 piece of chicken and about 2 TBSP cheese on each tortilla, roll up and place in a 9”x 13” baking dish which has been sprayed with Pam.
7. Blend sour cream into remaining sauce; pour over tortillas to cover them, *** SEE TIPS*** remembering to save half the sauce to serve over them after they are baked.
8. Sprinkle with cheese before baking. Cover (with foil) and bake at 350* for 40 minutes. That completes this recipe for making the perfect chicken enchiladas!

Tips & Warnings

• I double the sauce recipe and use half of it to serve over the baked enchiladas. That would mean double of everything from the onion through the basil and also including the sour cream.