Recipe by Old El Paso®
"This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!"
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6 (6 ounce)
boneless skinless chicken breasts, cut into 1-inch pieces
dried oregano leaves
1 1/2 cups
chopped roasted red bell peppers (from a jar)
1 (4.5 ounce) can
Old El Paso® chopped green chiles, drained
shredded Mexican cheese blend
2 (10 ounce) cans
Old El Paso® red enchilada sauce
Old El Paso® flour tortillas for burritos, 8 inch
This recipe is really delicious. My family can be very picky, and when I made it for them, they all loved it. Very easy. I improvised and used fresh bell peppers instead of out of the can.
I make these for the guys at work and I have gotten nothing but good responses every time.
This was the first time I ever made enchiladas and I wasn't sure how my picky eaters would like I them. I'm glad I can say they were a major hit. I also made the enchilada sauce. They were better then some I have had at some restaurants.I will definitely made them again.
Delicious!!!!! The chicken mixture alone is so good by itself!!!
This was my first time making enchiladas and my family thought they turned out perfect. I followed the recipe exactly and I will make this again.
Great enchiladas that aren't extremely heavy. Didn't have chiles, so had to add some more spices to have enough flavor. Very good:)
doubted it at first but just follow instructions and be amazed
I used someone elses recipe yesterda, my family ddidn't like it. I made this one tonight, they LOVED it! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chicken Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 199
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