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Chile Chicken Enchiladas

 0 Ratings
75 Comments
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 8

Roll up a new enchilada with chicken and two cheeses.

Ingredients

2
cups diced cooked chicken
1 1/2
cups shredded Monterey Jack cheese (6 oz)
1/2
cup sliced drained roasted red bell peppers (from 7.25-oz jar)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
cup sour cream
1
can (10 oz) Old El Paso™ enchilada sauce
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 1/2
cups shredded Cheddar cheese (6 oz)
Shredded lettuce, chopped tomato or avocado and additional sour cream, if desired

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
  • 2 Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 3 Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.

Expert Tips

Use chicken breast meat, low-fat or no-fat cheeses and low-fat sour cream.

Turn up the heat and buy “hot” green chiles for an extra flavor boost.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
8g
40%
Cholesterol
70mg
23%
Sodium
700mg
29%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
3g
3%
Protein
26g
26%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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