Chile-Chicken Enchiladas

  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 8
Chile-Chicken Enchiladas

Ingredients

1
can (19 oz) Old El Paso™ enchilada sauce (any variety)
2
cups diced cooked chicken
1 1/2
cups shredded Monterey Jack cheese (6 oz)
1
cup sour cream
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1
cup shredded Cheddar cheese (4 oz)
Chopped avocado or green onions, if desired

Steps

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  • 1
    Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, Monterey Jack cheese, sour cream and chiles.
  • 2
    Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • 3
    Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato and additional sour cream.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Enchilada
Calories
420
Calories from Fat
220
% Daily Value
Total Fat
24g
38%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
85mg
28%
Sodium
1090mg
46%
Potassium
180mg
5%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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