Knorr Red Chili Enchiladas

Knorr Red Chili Enchiladas

Preparation Time20 mins Cooking Time35 mins Makes 6 servings

Cook up Knorr’s delicious Red Chili Enchiladas made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information

Calories

490 (1 serving)

Calories from Fat

280 (1 serving)

Total Fat

31g (1 serving)

Saturated Fat

11g (1 serving)

Polyunsaturated Fat

9g (1 serving)

Monounsaturated Fat

6g (1 serving)

Cholesterol

80mg (1 serving)

Sodium

1210mg (1 serving)

Total Carbs

28g (1 serving)

Dietary Fiber

2g (1 serving)

Sugars

7g (1 serving)

Protein

28g (1 serving)

Calcium

25% (1 serving)

Iron

6% (1 serving)

Vitamin C

30% (1 serving)

Vitamin A

10% (1 serving)

Ingredients List
  1. 1 large ancho chile pepper, stem removed and seeded
  2. 2 Tbsp. vegetable oil
  3. 1 large onion, roasted or grilled and chopped
  4. 2 cloves garlic, finely chopped
  5. 1 can (26 oz.) whole peeled tomatoes, undrained and chopped
  6. 2 Tbsp. Knorr ® reduced sodium Chicken flavor Bouillon
  7. 1/2 cup Mexican crema or sour cream
  8. 2 cups shredded or cut up cooked chicken
  9. 2 cups shredded queso blanco or Monterey Jack cheese
  10. additional vegetable oil for frying tortillas
  11. 12 corn tortillas

Directions

Print

1. Preheat oven to 375°F.

2. Pour boiling water over chili; cover and let stand 20 minutes or until softened. Remove from liquid, discarding liquid. Chop and set aside.

3. Heat 2 tablespoons oil in a large skillet over medium heat. Add 1/2 of the onion and cook about 2 minutes, stirring occasionally. Add chili and garlic and cook 30 seconds. Add tomatoes and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil. Reduce heat and simmer covered 10 minutes.

4. Process tomato mixture in food processor or blender in batches. Stir in sour cream.

5. Combine chicken, remaining onion and 1 cup cheese in a bowl; set aside.

6. Heat 1 inch of oil in deep-sided medium skillet over medium-high heat. Fry tortillas, one at a time, about 10 seconds to soften; drain on paper towels.

7. Spread 1/2 cup tomato sauce in a 13 X 9-inch glass baking dish. Dip tortillas in remaining tomato sauce, then evenly fill with chicken mixture. Roll up and arrange seam side down in prepared baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese. Bake for 20 minutes or until cheese is melted.