Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

62
DILLYBAR 0

"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 763 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 763 kcal
  • 38%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 122.5g
  • 40%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1623 mg
  • 65%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

62
  1. 88 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

this was quit good..but i used shredded chicken instead of ground for that authentic taste and texture.

Most helpful critical review

I used Las Palmas Mild canned Enchilada sauce and it was not very good!! The recipe itself was good, but if you are using canned sauce, be careful which one you choose!

this was quit good..but i used shredded chicken instead of ground for that authentic taste and texture.

This was not our "favorite" recipe, although I will make it again, on occasion.

I used Las Palmas Mild canned Enchilada sauce and it was not very good!! The recipe itself was good, but if you are using canned sauce, be careful which one you choose!

I modified the recipe using the following, which is what I had on hand. These are definitely "Americanized", but that does not immediately equal bad. * 1 package Rice-A-Roni Spanish Rice, cook...

I thought these were good and easy to make. I used canned jalapenos instead of fresh. It makes a lot of filling so I froze 1/2 of it to use later and it made for a quick 2nd dinner.

A wee bit too hot for my taste. I would have tamed it a bit. I have tasted many different kinds of enchiladas as it is wide open to a variety of fillings. I am used to Arizona Sonoran style and ...

Absolutely delicious! I shredded some chicken breast because I do not like ground chicken. I also used the ten minute enchilada sauce from this website. (Make sure to add the chocolate with that...

These were great! At first, I was a little leery of the chicken and broccoli rice, but you couldn't taste anything distinctive in the finished product. I only used half a fresh jalapeno and it...

This was very good! Although I didn't use the enchalada sauce and it still turned out fine. I will definitely make this again.