Spicy Chicken Enchiladas

  • Prep Time 20 min
  • Total Time 40 min
  • Servings 8

Ingredients

Ingredients

1 1/2
cups sour cream
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
2 1/2
cups shredded pepper Jack cheese (10 oz)
1
teaspoon salt-free southwest chipotle seasoning blend
3
cups shredded cooked chicken
1 1/2
cups Old El Paso™ mild salsa
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Sliced green onions, if desired

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
  • 2 Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
  • 3 Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Notes










Tips

Expert Tips

If you really want to kick up the heat in these enchiladas, use hot salsa.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
444
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
),
Sodium
835mg
835%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.