Chicken Enchiladas For Supper? Sounds Good By Me!

Whenever I make chicken enchiladas, I try to imitate Mom’s homemade sauce, but I couldn’t achieve the taste of it. She has a few secrets of her own that she wouldn’t divulge, at least not now. But you can find amazing canned enchilada sauce in the grocery and there’s nothing wrong with using that one. This chicken enchiladas recipe is a melting pot of all your favorite flavors. I am pretty sure that anyone will appreciate this rich and creamy dish.

Check out what our friends from My Recipes have to say about this recipe:

“Loved them! Super easy. My husband made homemade Enchilada sauce instead of using canned. Really enjoyed.”

This is one of the perks you can enjoy when making this dish- it’s easy and convenient to put together. And of course you can use homemade enchilada sauce- nothing tastes better than homemade. However, if you find yourself not having the time to make one for yourself, you can just use the canned one.

 

Ingredients

  • 8 (6-inch) Mission corn tortillas
  • Pam Cooking spray
  • 1 1/2 tablespoons chopped onion
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 3 cups shredded cooked chicken breast
  • 3 (10-ounce) cans Old El Paso enchilada sauce, divided
  • 1 1/2 cups (6 ounces) Sargento shredded reduced-fat sharp Cheddar cheese
  • 1/2 cup Hunt’s diced tomato
  • 1/3 cup sliced ripe olives
  • 4 cups shredded iceberg lettuce

 

Instructions

  1. Preheat oven to 350°.

  2. Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.

  3. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

     

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Quick Tip: Serve this with a side dish of salad or roasted asparagus.

Thanks again to My Recipes for this amazing recipe.