Chicken Enchiladas - Red Sauce 2

Chicken Enchiladas - Red Sauce 2

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  • Prep Time


  • Total Time


  • Servings



  • 8

    (6-inch) corn tortillas

  • Cooking spray

  • tablespoons chopped onion

  • tablespoons chopped fresh cilantro

  • 1

    jalapeño pepper, seeded and chopped

  • 3

    cups shredded cooked chicken breast

  • 3

    (10-ounce) cans enchilada sauce, divided

  • cups (6 ounces) shredded reduced-fat sharp Cheddar cheese

  • ½

    cup diced tomato

  • cup sliced ripe olives

  • 4

    cups shredded iceberg lettuce


Preheat oven to 350°.Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes. Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce. 8 servings Calories: 272


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