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Chicken Enchiladas - Red Sauce


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Chicken Enchiladas - Red Sauce 1 Picture


  • 1 1/4 chicken breast
  • Cooking spray
  • 1 1/2 T chopped onion
  • 1 1/2 T cilantro
  • 1 jalapeno pepper, minced
  • 3 10 oz cans enchilada sauce, divided
  • 8 6 inch tortillas
  • 1 1/2 c reduced fat cheese
  • 1/2 c diced tomato
  • 1/3 c ripe olives
  • 4 c sliced iceberg lettuce


Adapted from


Step 1

Preheat oven to 350 Place chicken in a large saucepan, and cover with water. Bring to a boil. Reduce heat to medium, and cook 15 minutes or until chicken is done. Drain and let cool slightly. Shred chicken with 2 forks, and set aside. , Coat a large skillet with cooking spray and place over medium high heat until hot. Add onion, cilantro, and jalapeno, and sauté until onion is tender. Add shredded chicken and 1 can enchilada sauce and cook 5 minutes, stirring occasionally. Pour remaining 2 cans enchilada sauce into a small skillet. Bring to a simmer. Dip corn tortillas 1 at a time into enchilada sauce; divide chicken mixture evenly among tortillas and roll up. Place enchiladas seam sides down in a 9 x 13 inch baking dish. Pour warm enchilada sauce over enchiladas and sprinkle with cheese. Bake at 350 for 10 minutes or until they are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve enchilada over ½ c lettuce. 8 servings 272 calories

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