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Chicken Enchiladas Recipe

Chicken Enchiladas Recipe photo by Taste of Home

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Everyone I know in Texas has a favorite "Tex-Mex" meal. My favorite Tex-Mex menu always includes these enchiladas - the chicken is a nice change of pace from beef, and the sauce isn't too spicy. Children especially like it.

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Chicken Enchiladas Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

2 cups diced cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 tortillas (8 inches)
SAUCE:
1 medium onion, diced
1/2 green pepper, diced
1 tablespoon vegetable oil
1 can (4 ounces) chopped green chilies
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

Directions

Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 387 calories, 20 g fat (10 g saturated fat), 71 mg cholesterol, 978 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Chicken Enchiladas in Country Extra May 1993, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Enchiladas

Chicken Enchiladas

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Reviewed on Oct. 09, 2011 by Mrs. Raz

Loved it. I love the chicken enchilada recipes with the cream sauces but this was a nice change.

Reviewed on Aug. 30, 2011 by nanbechert

Never had an enchilada in my life. After almost fifty years of wedded bliss, I ventured out, made it and it was delicious. Turned the oven off after 30 min., put on the cheese and let it sit for 15 min. Yummy!!!!

Reviewed on Jul. 27, 2011 by jmkasprak

We thought this recipe was very good. The sauce didn't have enough "mex" flavor for me, so next time I'll add some cumin. I used pepper jack cheese ... yum. I skipped the cheddar on top to cut back the calories, and we didn't miss it.

Reviewed on Mar. 30, 2011 by rachelguenther

I thought it was pretty good, but there is too much parsly in the chicken, I would cut it in half. And maybe top with sour cream. I will make this again just with these few changes!

Reviewed on Mar. 07, 2011 by jenrunn

Every one in my household except for the 2 year old loved this meal.

Reviewed on Feb. 17, 2010 by sg1

This is the best chicken enchiladas I have ever tasted. My family loves this recipe! In fact my daughter has requested that I make them for her birthday dinner.