Chicken Enchiladas

Chicken EnchiladasRecipe
Photo: Oxmoor House


8 servings (serving size: 1 enchilada and 1/2 cup lettuce)

Recipe from

Oxmoor House

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


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.