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Spicy Chicken Enchiladas

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  • Prep 20 min
  • Total 40 min
  • Servings 8
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Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using canned tomatoes, Old El Paso* salsa and tortillas.
Created Mar 5, 2015
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Ingredients

  • 1 1/2 cups (375 mL) sour cream
  • 1 can (14 oz/398 mL) Muir Glen fire roasted diced tomatoes, drained
  • 2 1/2 cups (625 mL) shredded pepper Jack cheese
  • 1 tsp (5 mL) chipotle seasoning blend
  • 3 cups (750 mL) shredded cooked chicken
  • 1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 pkg (8 count) Old El Paso* Large Flour Tortillas
  • Sliced green onions, if desired

Steps

  •  
    1
    Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
  •  
    2
    Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
  •  
    3
    Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Expert Tips

  • Tip 1
    Tip: If you really want to kick up the heat in these enchiladas, use hot salsa.

Nutrition Information

444 Calories, 24g Total Fat, 25g Protein, 29g Total Carbs

Nutrition Facts

Serving Size: 8 servings
Calories
444
Total Fat
24g
Saturated Fat
13g
Sodium
835mg
Total Carbs
29g
Protein
25g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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