Spicy Chicken Enchiladas Recipe

Spicy Chicken Enchiladas Recipe photo by Taste of Home

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Cooked chicken strips and canned enchilada sauce hurry along this zesty entree from Amy Dando. "I came up with it shortly after I got married," notes the Endicott, New York reader. "It's a delicious dinner for two that's easy to double for company."

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Spicy Chicken Enchiladas Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1 package (6 ounces) ready-to-use Southwestern chicken strips
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 can (10 ounces) enchilada sauce, divided
1 cup refried beans
4 flour tortillas (7 inches), warmed
1 can (2-1/2 ounces) sliced ripe olives, drained
Chopped tomato and shredded lettuce, optional

Directions

In a large bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired. Yield: 2 servings.

Nutritional Facts 1 serving (2 pieces) equals 821 calories, 42 g fat (20 g saturated fat), 156 mg cholesterol, 2,399 mg sodium, 61 g carbohydrate, 10 g fiber, 53 g protein.

Originally published as Spicy Chicken Enchiladas in Quick Cooking January/February 2005, p23