Chile Chicken Enchiladas

Roll up a new enchilada with unexpected chicken and two cheeses.

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Servings 8

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( 53 ) Ratings

53 Ratings

5 Stars 16%

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Member Reviews ( 11 )

1281b32c-f1d4-43b7-bd33-9b61ea55cbf6

ingredients 8
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

2: cups diced cooked chicken

1 1/2: cups shredded Monterey Jack cheese (6 oz)

1/2: cup sliced roasted red bell peppers (from a jar)

1: can (4.5 oz) Old El Paso® chopped green chiles

1: cup sour cream

1: can (10 oz) Old El Paso® enchilada sauce

1: package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)

1 1/2: cups shredded Cheddar cheese (6 oz)

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream.
2 Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3 Bake 45 to 60 minutes or until hot. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 8g, 8% ),
Cholesterol: 70mg; 70%;
Sodium: 700mg; 700%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 20%;
Calcium: 40%;
Iron: 10%;

Exchanges:

2 Starch; 3 Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Kraftychix

report Posted Nov. 17, 2012 9:10 AM

Recipe was easy to make especially since we had leftover rotisserie chicken. Daughter had fun making the filling and rolling into enchiladas. She liked them but I thought they were a bit on the soggy side. Maybe a little less sour cream in the filling next time.

tldali222

report Posted Apr. 21, 2010 9:53 AM

This recipe was very simple to make. It was delicious! I actually was able to make 12 enchiladas instead of the 8 the recipe was supposed to make. I made ahead of time when I had free time and then baked for dinner. My fiance loved them. Next time I make the recipe I think I will try adding some diced onion for a little extra flavor.

colabear11

report Posted Feb. 28, 2010 11:07 AM

I love Mexican food!!! I made this last night and loved it!! Can't wait to eat the left-overs for lunch today. My husband, who is not a fan of Mexican even went back for seconds. I used rotisserie chicken and it added great flavor. I also added tomatoes and green onions to the top. This ones a keeper at my house!

panteralovr2781

report Posted Sep. 11, 2009 8:53 PM

I made these the other day and were easy to make, i did change one thing though and used creen chile enchilada sauce instead of just the plain enchilada sauce and i thought it was delicious. I will make these again

sfndenver

report Posted Oct. 7, 2008 9:15 PM

I love this recipe. It's quick, easy and delicious! If I'm in a rush, I use canned chicken or pre-cooked frozen chicken to make it even quicker. Try it! You'll love it!