Spicy Chicken Enchiladas
“Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It’s a delicious dinner for two that’s easy to double for company.” – Amy Dando, Apalachin, New York
| Servings | Cook Time |
| 2servings | 30minutes (total) |
| Servings |
| 2servings |
| Cook Time |
| 30minutes (total) |
Ingredients
- 1 package ready-to-use Southwestern chicken strips 6 ounces
- 1-1/2 cups shredded Cheddar cheese divided
- 1 can enchilada sauce divided, 10 ounces
- 1 cup refried beans
- 4 flour tortillas warmed, 7 inches
- 1 can Sliced ripe olives drained, 2-1/2 ounces
- Optional toppings: chopped tomato and shredded lettuce
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the centre of each tortilla. Top with chicken mixture; roll up.
- Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
- Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Recipe Notes
Nutrition Facts
2 enchiladas: 868 calories, 46g fat (21g saturated fat), 140mg cholesterol, 2849mg sodium, 62g carbohydrate (4g sugars, 9g fibre), 52g protein.
