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Chicken Enchiladas
Learn how to make delicious Chicken Enchiladas with our chicken enchilada recipe. Mexican spices, soft tortillas, all topped with our mayonnaise.
NUTRITIONAL FACTS
Servings4
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 1050.0 |
| Total Carbohydrates (g) | 143.0 g |
| Fibre (g) | 10.0 g |
| Sodium (mg) | 1530.0 mg |
| Fat (g) | 35.0 g |
| Saturated Fat (g) | 10.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 60.0 mg |
| Iron (mg) | 50.0 % |
| Vitamin A | 50.0 % |
| Vitamin B12 | |
| Vitamin C | 160.0 % |
| Calcium (mg) | 15.0 % |
| Sugar (g) | 7.0 g |
| Protein (g) | 37.0 g |
-
4 People
Servings
-
20 Mins
Prep Time
-
40 Mins
Cooking Time
-
60 Mins
Ready In
Ingredients
- 1 Tbsp. olive oil
- 4 boneless, skinless chicken breast halves (4 oz. ea.), sliced
- 2 medium red and/or yellow bell peppers, thinly sliced
- 1 medium red onion, chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp. Mexican Spice Mix *
- 1 can (14.5 oz.) diced tomatoes , undrained (divided)
- 8 burrito size flour tortillas
- 1/3 cup Mexican crema or sour cream
- 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 cup shredded cheddar cheese or shredded Mexican cheese (about 1 oz.)
Made With
Or Try It With
Directions
-
Preheat oven to 350°. Spray 2-qt. shallow casserole with no-stick cooking spray; set aside.
-
Heat olive oil in large skillet over medium-high heat and brown chicken, stirring occasionally. Stir in red peppers, onion and garlic, then Mexican Spice Mix. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Stir in 1/2 of the diced tomatoes and cook, stirring occasionally, until chicken is completely cooked, about 5 minutes. Let cool slightly.
-
Spoon chicken mixture onto tortillas. Roll up tortillas and arrange seam side down in prepared casserole. Top with remaining diced tomatoes.
-
Combine Mexican crema with Hellmann's® or Best Foods® Real Mayonnaise. Spoon 1/2 of the crema mixture on enchiladas, then sprinkle with cheese.
-
Bake 20 minutes or until cheese is melted and sauce is bubbling. Let stand 3 minutes, then top with remaining crema mixture. Serve, if desired, with hot cooked rice and guacamole.
Chef's Tip
*For Mexican Spice Mix, combine 1 tsp. EACH ground cumin seeds, dried cilantro and hot paprika, 1/2 tsp. dried oregano, 1/4 tsp. EACH chili powder and garlic powder.*Substitution: Use 1 Tbsp. taco seasoning mix instead of Mexican Spice Mix.
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