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Spicy Chicken Enchiladas

(6)

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

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

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)

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

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 of Recipe

Calories: 810
Calories from Fat: 360

% Daily Value

Total Fat: 40g; 62%
Saturated Fat 22g 108% Trans Fat 2g
Cholesterol: 170mg; 57%
Sodium: 1470mg; 61%
Total Carbohydrate: 61g; 20%
Dietary Fiber 5g 19% Sugars 9g
Protein: 52g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 20%; 20%
Calcium: 50%; 50%
Iron: 30%; 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 Choice

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

Comments + Recipe Twists

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