Easy Chicken Enchiladas

Easy Chicken Enchiladas

7 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    1 h 20 m
Recipe by  Old El Paso®

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 enchiladas

ADVERTISEMENT

Directions

  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.

Share It

Reviews (7)

Rate This Recipe
astem44
5

astem44

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.

Magy
3

Magy

I make these for the guys at work and I have gotten nothing but good responses every time.

Renee
0

Renee

Great enchiladas that aren't extremely heavy. Didn't have chiles, so had to add some more spices to have enough flavor. Very good:)

More Reviews

Similar Recipes

Chicken Tinga Tacos
(8)

Chicken Tinga Tacos

Black Bean and Veggie Enchiladas
(2)

Black Bean and Veggie Enchiladas

Mexican Baked Chicken Wings
(1)

Mexican Baked Chicken Wings

BBQ Chicken Fajitas from Old El Paso(R)
(1)

BBQ Chicken Fajitas from Old El Paso(R)

Beer-Braised Chicken Tacos
(1)

Beer-Braised Chicken Tacos

Chipotle Chicken Puffy Tacos
(1)

Chipotle Chicken Puffy Tacos

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

BBQ Chicken Fajitas from Old El Paso(R)

>

next recipe:

Easy Creamy Chicken Enchiladas