Easy Chicken Enchiladas

Trusted.Chef's picture

Sep. 19, 2011


Canned white chicken 10 Ounce , drained (Premium Chunk, 2 Cans, 5 Ounce Each)
Cheddar cheese 6 Ounce , shredded (1 1/2 Cups)
Canned green chilies 4 Ounce , chopped, drained (1 Can)
Onion 1 Small , chopped to make 1/4 cup
Enchilada sauce 1 Can (10 oz) (Ready To Use)
6 inch corn tortillas 8



1. Preheat the oven to 350°F


2. In a mixing bowl, mix chicken, 1 cup of cheese, chilies and onion.

3. Down the center of each tortilla, spoon about 1/3 cup of this mixture.

4. Fold the sides over the mixture.

5. In a large baking dish, spread half the enchilada sauce on the bottom.

6. Arrange the stuffed tortilla rolls on top, placing them seam side down in the dish.

7. Pour the remaining sauce evenly over the enchiladas.

8. Sprinkle remaining cheese over each.

9. Cover the dish with foil and place in the preheated oven.

10. Bake them for about 25 minutes until heated through and the cheese has melted and browned in specs.


11. Serve the enchiladas warm, topped with shredded lettuce, dollop of sour cream and chopped tomatoes if you like.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 462Calories from Fat 170

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 1052 mg43.83%

Total Carbohydrates 42 g14%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet