Print Options

Back to Spicy Chicken Enchiladas >

Include these items:

Select reviews >

Taste of Home Logo

Spicy Chicken Enchiladas

 Spicy Chicken Enchiladas
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."
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.