Chicken Enchiladas Recipe

Chicken Enchiladas Recipe photo by Taste of Home

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These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.—Elaine Anderson, Aliquippa, Pennsylvania

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Chicken Enchiladas Recipe

Prep: 20 min. Bake: 35 min.

Yield: 5 Servings

20 35 55

Ingredients

1 envelope enchilada sauce mix
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1/3 cup sliced ripe olives
1-1/3 cups chopped fresh tomatoes, divided
1/4 cup chopped green pepper
2 tablespoons chopped green onion
10 flour tortillas (6 inches)
2 cups shredded lettuce

Directions

Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion.
Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes. Yield: 5 servings.

Nutritional Facts 1 serving equals 505 calories, 25 g fat (10 g saturated fat), 90 mg cholesterol, 1,799 mg sodium, 35 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Chicken Enchiladas in Casserole Cookbook , p297