Menu Enter a recipe name, ingredient, keyword...

Chicken Enchiladas - Red Sauce 2

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Chicken Enchiladas - Red Sauce 2 1 Picture

Ingredients

  • 8 (6-inch) corn tortillas
  • Cooking spray
  • 1 1/2 tablespoons chopped onion
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and chopped
  • 3 cups shredded cooked chicken breast
  • 3 (10-ounce) cans enchilada sauce, divided
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1/2 cup diced tomato
  • 1/3 cup sliced ripe olives
  • 4 cups shredded iceberg lettuce

Details

Adapted from bing.com

Preparation

Step 1

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

Review this recipe