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Chicken Enchiladas

Chicken Enchiladas
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.
6-8 ServingsPrep: 15 min. Bake: 40 min.

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
© Taste of Home 2013

2 of 2

Chicken Enchiladas (continued)

Directions (continued)

  • 350° for 30 minutes. Sprinkle with cheddar cheese and return to
  • the oven for 10 minutes. Yield: 6-8 servings.
Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013