Recipe by Mission® Foods
"Chicken's the hottest thing around with this spicy take on a family favorite."
Watch video tips and tricks
Mission® Corn Tortillas heated
1 (4 ounce) can
green chilies, chopped
cooked chicken, shredded
1 (10 ounce) can
jalapeno jack cheese, shredded
Very good and super easy. This is a great recipe to make ahead of time and you just pop it in the oven. I used leftover shredded chicken from a rotisserie chicken we had the day before. I also added one can of condensed cheddar cheese soup in with 3 cans of enchilada sauce. I dip the tortillas in the enchilada sauce first and then fill and roll up. It makes it easier to roll the corn tortillas, since they tend to crack if you don't do that. I also added one can of black beans to the chicken mixture. It stretched the chicken and made more enchiladas. Next time I will also add a can of corn (drained). We have a big family so stretching our dollar is very important. I topped with the remainin enchilada sauce and cheddar cheese and baked. When they came out of the oven we served with sour cream and hot sauce. You can also garnish with olives and green onion. This is a go to recipe when I need to either make a quick meal or I need to make meals ahead of time in the event we're having a busy week.
I found this not very exciting. it may have been the enchilada sauce i used. hard to say, but in any case something was lacking in the flavor. i will say this was easy to make.
This was restaurant quality. I used the exact ingredients, but did not put any cheese in the mixture and I put 3/4 of the enchilada sauce in the mixture. I used the remaining 1/4 can of enchilada sauce to pour over the enchiladas along with the sprinkling of cheese.
I absolutely loved this recipe. Its quick, easy and delicious. I made no substitutions except for putting extra cheddar and monterey jack cheese on top.
My hubby raved about these ALL evening! I followed other readers' advice and added cheese to the top of the enchiladas before baking them. SUPERB!
Oh yeah, great flavor. We added a tablespoon of sour cream to them. Will make again and again.
So simple. I threw my chicken in the food processer rather then shread it up. I did add taco seasoning to the chicken/onion/garlic as I warmed it. Then added the chilies, enchilada sauce and cheese. I wanted to put refries in the enchiladas but didn't have any, next time. After I had all the enchiladas wrapped up I poured more sauce over the top(I used a whole 19 oz can) and lots of cheese on top. I would also typically throw on gr onions and bl olives, but I was making this for others that don't care for those ingrediants. Repeat recipe.
I made this tonight...it was really good but next time I will add a half jar of chili powder to the chicken to give it more of a kick. It was a little flat for my taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 143
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!