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Spicy Chicken Enchiladas for Two

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This delicious chicken enchilada recipe for two is prepped in less than 15 minutes. Minimal effort with great flavors, you'll be making this tasty dish often!

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 2 chicken breasts, boneless skinless, cut into bite-size pieces
  • 1/2 cup onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon pepper
  • 1/2 cup Old El Paso® enchilada sauce (from 10-ounce can)
  • 1 cup cheddar cheese, shredded (4 ounces)
  • 1/2 cup sour cream
  • 2 tablespoons Old El Paso® chopped green chiles (from 4.5-ounce can)
  • 4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
  • 1/2 cup lettuce, chopped
  • 1/2 cup tomato, chopped (1 small)

Details

Servings 2
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F.

Spray 8-inch square 2-quart glass baking dish with cooking spray.

Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.

Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.

Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.

Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.

Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.

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