Spicy Chicken Enchiladas Recipe
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Spicy Chicken Enchiladas

By: DILLYBAR  
"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."

Rating: This weblink has been rated 42 times with an average star rating of 4.4 Read Reviews (31)

Rate/Review | 7,181 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 545 | Total Fat: 16.3g | Cholesterol: 32mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by selhull 
This was not our "favorite" recipe, although I will make it again, on occasion. 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 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 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. 20, 2009 by Misanthrope 
I modified the recipe using the following, which is what I had on hand. These are definitely... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2009 by cherokeegenie 
A wee bit too hot for my taste. I would have tamed it a bit. I have tasted many different... 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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2009 by Michelle 
These were great! At first, I was a little leery of the chicken and broccoli rice, but you... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2009 by rosie 
Very tasty! This recipe makes alot. I used the extra filling the next day for brunch. I took... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2009 by Amanda 
This recipe is great. I was unable to find any chipotle peppers so I augumented chipotle... MORE

 
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