Spicy Chicken Enchiladas

Name: Spicy Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings.
Cuisine: North America, Mexican
Ingredients: 1 package (6 ounces) ready-to-use Southwestern chicken strips; 1-1/2 cups 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; Optional toppings: chopped tomato and shredded lettuce

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

Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York

Ingredients

1 package (6 ounces) ready-to-use Southwestern chicken strips
1-1/2 cups 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
Optional toppings: chopped tomato and shredded lettuce

Directions

1. In a large bowl, combine 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 2 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. If desired, top with tomato and lettuce.

Nutrition Facts

2 enchiladas: 868 calories, 46g fat (21g saturated fat), 140mg cholesterol, 2849mg sodium, 62g carbohydrate (4g sugars, 9g fiber), 52g protein.

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