Baked Fiesta Enchiladas Recipe

Name: Baked Fiesta Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. oil; 1 pkg. (1/2 lb./225 g) sliced fresh mushrooms; 1 red pepper, chopped; 4 green onions, sliced; 2-1/2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09; 1 can (10 fl oz/284 mL) condensed cream of chicken soup; 3/4 cup sour cream; 1/2 cup sliced pitted black olives; 1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided; 6 large flour tortillas; 1-1/2 cups salsa

Servings: persons

1 Tbsp. oil
1 pkg. (1/2 lb./225 g) sliced fresh mushrooms
1 red pepper, chopped
4 green onions, sliced
2-1/2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
1 can (10 fl oz/284 mL) condensed cream of chicken soup
3/4 cup sour cream
1/2 cup sliced pitted black olives
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
6 large flour tortillas
1-1/2 cups salsa

1
Heat oven to 350F.
2
Heat oil in large saucepan on medium-high heat.
3
Add vegetables; cook and stir 4 min.
4
or until tender.
5
Drain.
6
Add chicken, soup, sour cream, olives and 1/2 cup cheese; mix well.
7
Spoon chicken mixture down centres of tortillas, adding about 3/4 cup to each; roll up.
8
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
9
Bake 20 to 25 min.
10
or until heated through.

1086

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. oil, 1 pkg. (1/2 lb./225 g) sliced fresh mushrooms, 1 red pepper, chopped, 4 green onions, sliced, and more.

Yes, Baked Fiesta Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fiesta Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions