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Spicy Chicken Enchiladas Recipe

Spicy Chicken Enchiladas Recipe

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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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

  • 1. 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.
  • 2. Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
  • 3. 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 Pairings

Sweet White Wine

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