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Spicy Chicken Enchiladas
cups sour cream
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
cups shredded pepper Jack cheese (10 oz)
teaspoon salt-free southwest chipotle seasoning blend
cups shredded cooked chicken
cups Old El Paso™ mild salsa
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Sliced green onions, if desired
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.
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.
Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.
If you really want to kick up the heat in these enchiladas, use hot salsa.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 1/2 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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