Spicy Chicken Enchiladas

Only 10 minutes to prepare these easy enchiladas.

  • prep time 10 min
  • total time 40 min
  • ingredients 7
  • servings 5

Ingredients

2/3
cup Old El Paso® enchilada sauce (from 10-oz can)
1
pouch (9.5 oz) Old El Paso® Tortilla Stuffers™ Mesquite Chicken (from 27.2-oz box Old El Paso® Complete Burrito Kit)
1
cup shredded Cheddar cheese (4 oz)
1/3
cup sour cream
5
Old El Paso® flour tortillas (from same kit)
3/4
cup shredded lettuce
3/4
cup chopped tomato
  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread 1/3 cup of the enchilada sauce in baking dish.
  • 2 Heat contents of mesquite chicken pouch in microwave as directed on pouch. In medium bowl, mix chicken, 1/2 cup of the cheese and the sour cream. Spoon about 1/3 cup mixture evenly down center of each tortilla; roll up and place seam sides down over sauce in baking dish. Spoon remaining 1/3 cup enchilada sauce over tortillas. Cover with foil.
  • 3 Bake about 25 minutes or until hot. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 2 to 3 minutes longer or until cheese is melted. Sprinkle with lettuce and tomato.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    270
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    630mg
    630%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    20%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 1/2 Low-Fat Milk; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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