Chicken Enchilada Recipe

Chicken Enchiladas

Try these easy to make enchiladas with homemade sauce – you won’t go back to store bought.

45 min.prep time 1:05total time
6 servings
000 Ratings

Ingredients

1 (20-ounce) package boneless skinless chicken breasts
1 (6-ounce) can tomato paste
1 (14.5-ounce) can chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 (8-ounce) package (2 cups) shredded sharp Cheddar cheese
1/2 cup frozen corn niblets, thawed
1/4 cup chopped green chiles
12 corn tortillas*
1 tablespoon finely chopped fresh cilantro

Directions

Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.

Melt Sauté Express® squares in 10-inch nonstick skillet over medium heat. Add chicken; cook 13-18 minutes or until chicken reaches 165°F and juices run clear when pierced with fork. Remove chicken from skillet.

Melt remaining Sauté Express® square in same skillet. Add tomato paste; whisk in chicken broth until sauce is smooth. Stir in chili powder and cumin. Bring sauce to a boil. Reduce heat to low. Cook 8 minutes or until thickened. 

Shred chicken using 2 forks; place into bowl. Add 1 cup shredded cheese, corn and chiles; mix well. Dip tortilla in enchilada sauce, removing excess sauce. Place about 1/3 cup chicken mixture in center of 1 tortilla. Roll up tortilla; place into prepared dish, seam-side down. Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over enchiladas. Cover with aluminum foil. 

Bake 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted. Sprinkle with cilantro before serving.


*Substitute 6-inch flour tortillas.

Nutrition Facts (1 serving)

Calories: 570

Fat: 26g

Cholesterol: 130mg

Sodium: 1280mg

Carbohydrates: 40g

Dietary Fiber: 5g

Protein: 42g

Recipe #16210©2014Land O'Lakes, Inc.

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