Chicken Enchiladas

Photo: Oxmoor House

Yield: 8 servings (serving size: 1 enchilada and 1/2 cup lettuce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 0.0%
  • Fat: 9.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.7g
  • Carbohydrate: 21g
  • Fiber: 2g
  • Cholesterol: 59mg
  • Iron: 0.0mg
  • Sodium: 597mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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