Chicken Enchiladas

Chicken Enchiladas

Mission(R) Foods 0

"Chicken's the hottest thing around with this spicy take on a family favorite."

Ingredients 35 m {{adjustedServings}} servings 311 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
  2. Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
  3. Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
  4. Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.
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Reviews 114

  1. 151 Ratings


Very good and super easy. This is a great recipe to make ahead of time and you just pop it in the oven. I used leftover shredded chicken from a rotisserie chicken we had the day before. I also added one can of condensed cheddar cheese soup in with 3 cans of enchilada sauce. I dip the tortillas in the enchilada sauce first and then fill and roll up. It makes it easier to roll the corn tortillas, since they tend to crack if you don't do that. I also added one can of black beans to the chicken mixture. It stretched the chicken and made more enchiladas. Next time I will also add a can of corn (drained). We have a big family so stretching our dollar is very important. I topped with the remainin enchilada sauce and cheddar cheese and baked. When they came out of the oven we served with sour cream and hot sauce. You can also garnish with olives and green onion. This is a go to recipe when I need to either make a quick meal or I need to make meals ahead of time in the event we're having a busy week.


This was restaurant quality. I used the exact ingredients, but did not put any cheese in the mixture and I put 3/4 of the enchilada sauce in the mixture. I used the remaining 1/4 can of enchilada sauce to pour over the enchiladas along with the sprinkling of cheese.


I absolutely loved this recipe. Its quick, easy and delicious. I made no substitutions except for putting extra cheddar and monterey jack cheese on top.