Baked Chicken Enchiladas Recipe

4.5 2 3
Baked Chicken Enchiladas Recipe
Baked Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Baked Chicken Enchiladas Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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.
Originally published as Chicken Enchiladas in Casserole Cookbook 2001, p297

Nutritional Facts

1 serving: 505 calories, 25g fat (10g saturated fat), 90mg cholesterol, 1799mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 35g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Enchiladas in Casserole Cookbook 2001, p297

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Reviews forBaked Chicken Enchiladas

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MY REVIEW
laina2006 User ID: 8635705 254646
Reviewed Sep. 26, 2016

"My husband and I love this recipe, though I make a few modifications: My husband is a BIG eater so I add more chicken and usually make about 12, any leftovers are great the next day for lunch so I don't mind! I also use a packet of liquid, ready to use, enchilada sauce, either red or green, we've tried both and both are delicious, cuts down on prep time. I also like to use red pepper instead of green, I prefer the flavor of the red. We like to eat with homemade guacamole and light sour cream as well. To make healthier, I skip the cheese inside the wrap and just melt a little on top - we don't really notice a difference anyway. Great recipe, we will continue to enjoy!"

MY REVIEW
JustineB User ID: 4314869 128913
Reviewed Dec. 29, 2009

"I loved this recipe and so did my husband! Though I only made 7, not 10."

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