Easy Chicken Enchiladas

Easy Chicken Enchiladas

9

"This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!"
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Ingredients

1 h 20 m servings 416 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 996 mg
  • 40%

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. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
  2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
  3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
  4. Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.
  5. Top each baking dish evenly with enchilada sauce. Sprinkle with remaining 1 1/2 cups cheese. Spray 2 sheets of foil with cooking spray; cover each baking dish with foil, sprayed side down.
  6. Bake about 50 minutes or until enchiladas are hot. Use reserved 2 tablespoons sour cream to drizzle over enchiladas.

Footnotes

  • Success: If enchiladas are done before guests are ready, cover baking dishes with foil and hold in 200 degrees F oven for up to 30 minutes.
  • Serve-With: Have additional sour cream, chopped cilantro or sliced ripe olives available so guests can top their enchiladas to their liking.
  • ©2012 and ®/™ of General Mills

Reviews

9

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.

Delicious!!!!! The chicken mixture alone is so good by itself!!!

doubted it at first but just follow instructions and be amazed

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 bett...

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:)

I used someone elses recipe yesterda, my family ddidn't like it. I made this one tonight, they LOVED it! Thanks!

Love this recipe. It does take some time to prepare everything but the flavor is great. I love the chicken mixture just by itself. Will definitely make this again