Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

59 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  DILLYBAR

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

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (59)

Rate This Recipe


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.

lisa mccarty

lisa mccarty

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!

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



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Chicken Enchiladas V


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Easy Creamy Chicken Enchiladas