Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

62
DILLYBAR 0

"Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese."

Ingredients

40 m {{adjustedServings}} servings 763 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

62
  1. 88 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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!