Chicken Enchiladas – a delicious recipe with flour tortillas, olive oil, olive, chicken breasts, corn, black beans. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375.
2
Cook chicken breasts season with a dash salt, course ground black pepper, red pepper flakes.
3
Remove chicken from skillet, and chop into small pieces.
4
add butter and chili powder to skillet, once butter melts add onion.
5
after allowing the onion to cook a bit add corn, black beans, and green chilies.
6
stir together and let simmer.
7
pour a bit of olive oil in the bottom of baking dish and lightly coat the outside of the tortillas in the olive oil (this makes them crispy when you bake them).
8
fill tortillas with mixture, add cheese and olives and fold over.
9
once all tortillas are filled pour the enchilada sauce over them and sprinkle remaining cheese and olives over the top.
10
Bake at 375 for 20 minutes.
1572
kcal
Calories
49
g
Fat
191
g
Carbs
85
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 8 flour tortillas, olive oil, sliced olive, 4 cooked chicken breasts, 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.
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