Loved them! Super easy. My husband made homemade Enchilada sauce instead of using canned. Really enjoyed.
Photo: Oxmoor House
Yield: 8 servings (serving size: 1 enchilada and 1/2 cup lettuce)
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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
- 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.
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