Spicy Chicken Enchiladas

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

  • 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)
  • 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.
  • 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.
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