Spicy Chicken Enchiladas Recipe

Name: Spicy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli; 1 tablespoon vegetable oil; 1 pound ground chicken; 3 tablespoons chopped onion; 1 tablespoon minced garlic; 1 fresh jalapeno pepper, chopped; 1 (10 ounce) can diced tomatoes with green chile peppers, drained; 1 (14.5 ounce) can enchilada sauce; 1 1/4 cups shredded mild Cheddar cheese; 6 (10 inch) flour tortillas

Servings: persons

1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
1 tablespoon vegetable oil
1 pound ground chicken
3 tablespoons chopped onion
1 tablespoon minced garlic
1 fresh jalapeno pepper, chopped
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (14.5 ounce) can enchilada sauce
1 1/4 cups shredded mild Cheddar cheese
6 (10 inch) flour tortillas

1
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
3
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.

939

kcal

Calories

Fat

121

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 10 ingredients. The key ingredients include: 1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli, 1 tablespoon vegetable oil, 1 pound ground chicken, 3 tablespoons chopped onion, and more.

Yes, Spicy 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.

Spicy Chicken Enchiladas

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