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Spicy Chicken Enchiladas

SUBMITTED BY: DILLYBAR PHOTO BY: mandagd2003

"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."
RECIPE RATING:
The reviewer gave this recipe 7 stars. This recipe average a 3.6 star rating.
Read Reviews (6)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
  • 1 tablespoon vegetable oil
  • 1 pound ground chicken
  • 3 tablespoons chopped onion
  • 1 tablespoon minced garlic
  • 1 fresh jalapeno pepper, chopped
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (14.5 ounce) can enchilada sauce
  • 1 1/4 cups shredded mild Cheddar cheese
  • 6 (10 inch) flour tortillas

DIRECTIONS

  1. Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
  3. Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2005 by selhull
This was not our "favorite" recipe, although I will make it again, on occasion. I don't think... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2005 by lisa mccarty
I used Las Palmas Mild canned Enchilada sauce and it was not very good!! The recipe itself... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2006 by luckyjen7
this was quit good..but i used shredded chicken instead of ground for that authentic taste and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by KCLIFF77
I thought these were good and easy to make. I used canned jalapenos instead of fresh. It makes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2006 by mandagd2003
This was very good! Although I didn't use the enchalada sauce and it still turned out fine. I... MORE


 
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Nutritional Information
Spicy Chicken Enchiladas

Servings Per Recipe: 6

Amount Per Serving

Calories: 785

  • Total Fat: 21.4g
  • Cholesterol: 31mg
  • Sodium: 1554mg
  • Total Carbs: 127.1g
  •     Dietary Fiber: 10.7g
  • Protein: 24.8g

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