Chicken Enchiladas

chef.cristian's picture

Sep. 16, 2011


Cooked shredded chicken breast 3 Cup (48 tbs)
Shredded reduced fat monterey jack cheese 5 Ounce (1 1/4 Cups)
Snipped chives 1 Cup (16 tbs)
Minced garlic 1/2 Teaspoon
Ground cumin 1/2 Teaspoon
Ground black pepper 1/4 Teaspoon
Enchilada sauce 29 Ounce (1 Can)
Corn tortillas 12 , warmed
Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)


Preheat the oven to 350°.

In a large bowl, combine the chicken, 3/4 cup of the Monterey Jack cheese, 1/2 cup of the chives, the garlic, cumin and pepper.

Set the chicken mixture aside.

Spread 1/2 cup of the enchilada sauce in a 13" X 9" X 2" baking pan.

Transfer the remaining sauce to a large skillet.

Heat the sauce until warm.

To soften each tortilla, completely submerge it in the sauce.

Shake off the excess sauce and transfer the tortilla to a plate.

Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose.

Place, seam side down, in the prepared baking pan.

Repeat softening and filling the remaining tortillas.

Pour the remaining sauce over the filled tortillas.

Top with the remaining 1/2 cup of Monterey Jack cheese, the cheddar cheese, the remaining 1/2 cup of chives

Cover with foil and bake about 30 minutes or until bubbly.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 610Calories from Fat 230

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1529 mg63.71%

Total Carbohydrates 62 g20.7%

Dietary Fiber 4 g16%


Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet