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Chicken Enchiladas

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Learn how to make delicious Chicken Enchiladas with our chicken enchilada recipe. Mexican spices, soft tortillas, all topped with our mayonnaise.
  • 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.)

Nutritional information

 

Amount per serving

Calories1050
Calories from Fat320
Total Fat35g
Saturated Fat10g
Trans Fat0g
Cholesterol60mg
Sodium1530mg
Total Carbs143g
Dietary Fiber10g
Sugars7g
Protein37g
Calcium15%
Iron50%
Vitamin C160%
Vitamin A50%
  • 1 Preheat oven to 350°. Spray 2-qt. shallow casserole with no-stick cooking spray; set aside.
  • 2 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.
  • 3 Spoon chicken mixture onto tortillas. Roll up tortillas and arrange seam side down in prepared casserole. Top with remaining diced tomatoes.
  • 4 Combine Mexican crema with Hellmann's® or Best Foods® Real Mayonnaise. Spoon 1/2 of the crema mixture on enchiladas, then sprinkle with cheese.
  • 5 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.