Spicy Chicken Enchiladas

Assembled in only 15 minutes, this Mexican specialty is one you’ll make often.

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  • prep time 15 min
  • total time 60 min
  • ingredients 12
  • servings 2
 

Ingredients

2
boneless skinless chicken breasts, cut into bite-size pieces
1/2
cup chopped onion (1 medium)
1/4
teaspoon salt
1/4
teaspoon dried oregano leaves
1/8
teaspoon pepper
1/2
cup Old El Paso™ enchilada sauce (from 10-oz can)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup sour cream
2
tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)
4
Old El Paso™ flour tortillas for burritos (8 inch) (from 11.5-oz package)
1/2
cup chopped lettuce
1/2
cup chopped tomato (1 small)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
  • 2 Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
  • 3 Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
  • 4 Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
  • 5 Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.
  • 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
  • 2 Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
  • 3 Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
  • 4 Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
  • 5 Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

EXPERT TIPS

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Expert Tips

Although enchiladas are usually made with corn tortillas, this recipe calls for flour tortillas. Not only are they softer and easier to roll, but we like their flavor!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe
Calories
810
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
22g,
22%
Trans Fat
2g
2%
),
Cholesterol
170mg
170%;
Sodium
1470mg
1470%;
Total Carbohydrate
61g
61%
(Dietary Fiber
5g
5%
  Sugars
9g
9%
),
Protein
52g
52%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
20%;
Calcium
50%;
Iron
30%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.