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Chicken Rellenos

Chicken Rellenos

"Sauteed boneless skinless chicken breast with enchilada sauce and cheese makes a quick and easy Mexican dinner."
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servings 547 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Remove protective ice glaze from frozen breasts by holding under lukewarm running water about 1 minute. Pat chicken dry with paper towels. Wash hands.
  2. Heat oil in large nonstick skillet with tight-fitting lid. Add chicken; sprinkle with salt and pepper and cook over medium-high heat until browned, 3 minutes per side.
  3. Pour enchilada sauce over chicken. Cover, reduce heat to a simmer, and cook, turning once, 15 minutes. Turn chicken again, smooth-side up; top with chiles and cheese. Cover and cook 2 minutes until cheese melts or juices run clear when thickest part of chicken is pierced or temperature on instant-read thermometer reaches 180 degrees F. Serve with tortillas. (Refrigerate leftovers.)

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Pretty good. I am a huge chili relleno fan and could find any recipies for chili rellenos so I tried this. Not quite what I expected, but not bad. I shredded my chicken and rolled it up in to...

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