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Lawry's Chicken Enchiladas

Lawry's Chicken Enchiladas

"Tortillas are layered with a spicy chicken mixture in this delicious Mexican favorite."
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Ingredients

1 h 10 m servings 412 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
  2. In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's(R) Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
  3. In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
  4. Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.

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Reviews

Read all reviews 6
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Very good. Good tast and easy. We all loved it.

Much easier than rolling enchiladas. I made this with veggie chicken and used a can of tomatoes with green chilies instead of one can of plain tomatoes and one small can of green chilies. Tast...

These are good enchiladas. I made them like traditional enchiladas, wrapped up in flour tortillas and baked in the oven to melt the cheese. I only give four stars because they are not restaura...

This recipe was really good. However, I did substitute a few of the ingredients. I didn't use green chili's or tomato sauce & seasoning, instead I used a can of enchildada sauce, a really good b...

This was great. I fixed it one night for my son, and when I got home there was only a very VERY small piece left for me. I used flour tortillas, and no olives. I also added about a tablespoon...

Very good and soooo easy! Was unsure of the aroma as it was cooking, but it tasted it great. The whole family loved it.

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