Border Enchiladas
Border Enchiladas feature tender chicken, melted cheese, and flavorful tomatoes wrapped in soft tortillas, topped with sour cream—perfect for comforting family dinners or gatherings.
Ingredients
Instructions
- Stew and debone the chicken, then cool and cut into bite-sized pieces.
- Saute onions in margarine or butter until translucent.
- Drain both cans of Ro-Tel tomatoes and reserve the liquid.
- Add drained tomatoes to the onions and simmer until the liquid is reduced, about 10 minutes.
- Add processed cheese cubes to the tomato and onion mixture, stirring until melted.
- Add the cooked chicken to the mixture; it should become thick.
- Fry the corn tortillas in oil over medium heat until softened, then drain.
- Place a heaping tablespoonful of the chicken mixture on each tortilla and roll up.
- Arrange the filled tortillas in a greased 9 x 13-inch pan.
- Thin the remaining chicken mixture with some of the reserved tomato juice and pour over the assembled enchiladas.
- Spread sour cream over the top.
- Bake at 350°F (175°C) for about 30 minutes until heated through and bubbly.
Nutrition & Diet Analysis (per serving)
498
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).