Prep Time 45m
Cook Time 35m
Ready Time 90m
Yield 5 to 6 servings


Ingredients
ENCHILADA SAUCE
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 to 2 tablespoons chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 (14 oz.) can chicken broth
  • 1 (8 oz.) can tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
ENCHILADAS
  • 2 cups shredded cooked chicken
  • 1/2 cup thinly sliced green onions
  • 3/4 cup shredded Cheddar Cheese, divided
  • 3/4 cup Monterey Jack cheese, divided
  • 1/4 cup sour cream
  • 1 (4 oz.) can diced green chiles
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • Crisco® Pure Vegetable Oil
  • 12 (6-inch) corn tortillas or 10 fajita-sized tortillas
  • Crisco® Original No-Stick Cooking Spray
GARNISH
  • Sour cream, sliced green onions, chopped cilantro
Preparation Directions
  • Step 1Heat oil in large saucepan. Stir in flour and chili powder. Cook 1 minute. Add cumin, chicken broth, tomato sauce, salt and garlic powder. Bring to boil and simmer 10 minutes.
  • Step 2Combine chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro. Stir in 1/2 cup Enchilada Sauce, stirring until well blended. Season with salt and pepper.
  • Step 3Heat 1/2-inch oil over medium heat in large pan. Fry tortillas, one at a time, until soft (10 seconds per side). Drain on paper towels.
  • Step 4Heat oven to 350°F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Spread a small amount of Enchilada Sauce over the bottom of dish. Spread 3 tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
  • Step 5Bake 15 to 20 minutes or until sauce bubbles. Garnish with sour cream, sliced green onions and chopped cilantro.
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