• 45minutes
  • 659calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (28 ounce) can red enchilada sauce, divided use

  2. 3 cups shredded cooked chicken

  3. 1 (2 cup) package shredded Mexican blend cheese or 1 (2 cup) package monterey jack cheese , divided use

  4. 1/2 cup minced cilantro

  5. 2 tablespoons minced pickled jalapeno peppers (from a jar)

  6. 12 (6 inch) corn tortillas

  7. nonstick cooking spray

Instructions Jump to Ingredients ↑

  1. Heat about half of the enchilada sauce in a saucepan over medium heat until steaming.

  2. Stir in chicken. Remove from heat. Stir in 1 cup cheese, cilantro and jalapeños.

  3. Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened.

  4. Place about 1/2 cup chicken down the center of a tortilla. Roll and place seam down in an 11-by-9-inch baking dish.

  5. Continue with remaining chicken mixture and tortillas. Spray tops of enchiladas lightly with cooking spray.

  6. Pour remaining enchilada sauce over tops of tortillas and spread with a rubber spatula so that tortillas are covered.

  7. Sprinkle remaining cheese over the top. Bake 20 to 25 minutes, or until bubbly.


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