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Baked Chicken Enchiladas Recipe

Baked Chicken Enchiladas Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:5 servings

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

  • 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.

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.

Wine Pairings

Sweet White Wine

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