Chicken Enchiladas
Learn how to make delicious Chicken Enchiladas with our chicken enchilada recipe. Mexican spices, soft tortillas, all topped with our mayonnaise.
Calories
1050 (4 serving)
Total Fat
35g (4 serving)
Saturated Fat
10g (4 serving)
Cholesterol
60mg (4 serving)
Sodium
1530mg (4 serving)
Total Carbs
143g (4 serving)
Dietary Fiber
10g (4 serving)
Sugars
7g (4 serving)
Protein
37g (4 serving)
- 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.)
Directions
Print1. 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.
