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Easy Chicken Enchiladas

This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!

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  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 12

2
teaspoons vegetable oil
6
boneless skinless chicken breasts (about 2 1/2 lb), cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
teaspoon ground cumin
1
teaspoon garlic salt
1/2
teaspoon dried oregano leaves
1 1/2
cups sour cream
3/4
cup chopped roasted red bell peppers (from a jar)
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
3
cups finely shredded Mexican cheese blend (12 oz)
2
cans (10 oz each) Old El Paso™ red enchilada sauce
12
Old El Paso™ flour tortillas for burritos (8 inch)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
  • 2 In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
  • 3 Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
  • 4 Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
  • 5 Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
  • 6 Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

EXPERT TIPS

Expert Tips

If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200°F oven for up to 30 minutes.

Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Enchilada
Calories
390
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
10g,
10%
Trans Fat
1g
1%
),
Cholesterol
105mg
105%;
Sodium
880mg
880%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
20%;
Calcium
30%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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