Chicken Enchiladas

Oxmoor House
Chicken Enchiladas Recipe
Photo: Oxmoor House
8 servings (serving size: 1 enchilada and 1/2 cup lettuce)


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8 (6-inch) corn tortillas
Cooking spray
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and chopped
3 cups shredded cooked chicken breast
3 (10-ounce) cans enchilada sauce, divided
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 cup diced tomato
1/3 cup sliced ripe olives
4 cups shredded iceberg lettuce


Preheat oven to 350°.

Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.

Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

Created date

April 2008

Nutritional Information

Calories 272
Caloriesfromfat 0.0 %
Fat 9.7 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 21 g
Fiber 2 g
Cholesterol 59 mg
Iron 0.0 mg
Sodium 597 mg
Calcium 0.0 mg