Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

8

servings

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
  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.
Makes 8 servings (1 enchilada)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If you really want to kick up the heat in these enchiladas, use hot salsa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 444
    • Total Fat 24g
      • (Saturated Fat 13g,),
    • Sodium 835mg;
    • Total Carbohydrate 29g
      • (Dietary Fiber 0g,
    • Protein 25g;
    Percent Daily Value*:
      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.