Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi); 1 (4 ounce) can diced green chilies; 12 ounces deli style salsa; sour cream (optional); cilantro (optional); hot pepper sauce (optional); jalapeno (optional); olive (optional); avocado (optional); guacamole (optional); salsa (optional); chicken base; 0.5 (19 ounce) can enchilada sauce, green (or red if you prefer); 12 corn tortillas; 16 ounces shredded low-fat Mexican cheese blend; 12 sliced olives

Servings: persons

8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi)
1 (4 ounce) can diced green chilies
12 ounces deli style salsa
sour cream (optional)
cilantro (optional)
hot pepper sauce (optional)
jalapeno (optional)
olive (optional)
avocado (optional)
guacamole (optional)
salsa (optional)
chicken base
0.5 (19 ounce) can enchilada sauce, green (or red if you prefer)
12 corn tortillas
16 ounces shredded low-fat Mexican cheese blend
12 sliced olives

1
Cover bottom of baking dish with thin layer of sauce.
2
Warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).
3
In center of each tortilla place scant 1/4 C of chicken base mix and.
4
1oz Mexican blend shredded cheese.
5
Roll tortilla - enchilada style.
6
Place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.
7
Bake 350 until cheese is bubbly about 15-20 minutes.
8
serve immediately.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi), 1 (4 ounce) can diced green chilies, 12 ounces deli style salsa, sour cream (optional), 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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