Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 8 (6-inch) corn tortillas; Cooking spray; 1 1/2 tablespoons chopped onion; 1 1/2 tablespoons chopped fresh cilantro; 1 jalapeno pepper, seeded and chopped; 3 cups shredded cooked chicken breast; 3 (10-ounce) cans enchilada sauce, divided; 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese; 1/2 cup diced tomato; 1/3 cup sliced ripe olives; 4 cups shredded iceberg lettuce

Servings: persons

8 (6-inch) corn tortillas
Cooking spray
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
3 cups shredded cooked chicken breast
3 (10-ounce) cans enchilada sauce, divided
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 cup diced tomato
1/3 cup sliced ripe olives
4 cups shredded iceberg lettuce

1
Preheat oven to 350u00b0.
2
Wrap tortillas in aluminum foil; bake at 350u00b0 for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeno; saute until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.
3
Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350u00b0 for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 (6-inch) corn tortillas, Cooking spray, 1 1/2 tablespoons chopped onion, 1 1/2 tablespoons chopped fresh cilantro, and more.

Yes, Chicken 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.

Chicken Enchiladas

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