Chicken Enchiladas

Chicken Enchiladas


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


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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  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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  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 als...

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 enchil...

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.