Spicy Chicken Enchiladas Recipe

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Spicy Chicken Enchiladas Recipe
Spicy Chicken Enchiladas Recipe photo by Taste of Home
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Spicy Chicken Enchiladas Recipe

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3 2 2
Publisher Photo
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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

2 enchiladas: 821 calories, 42g fat (20g saturated fat), 156mg cholesterol, 2399mg sodium, 61g carbohydrate (8g sugars, 10g fiber), 53g protein.

  • 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
  1. In a 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. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired. Yield: 2 servings.
Originally published as Spicy Chicken Enchiladas in Quick Cooking January/February 2005, p23

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Reviews forSpicy Chicken Enchiladas

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MY REVIEW
katlaydee3 User ID: 3741999 149048
Reviewed Apr. 24, 2013

"I did not care for this at all. The tortillas became a soggy mess, I will not be making this again."

MY REVIEW
RRohrer User ID: 3493609 206791
Reviewed Oct. 26, 2009

"Every year, my extended family spends a week at the beach together. This is the main dish for our Mexican night! A winner in my family for sure!"

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