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Chicken Enchiladas

  • prep time: 10 min
  • total time: 10 min
  • serves: 6 people
  • calories: 260 1 serving

Who wouldn't love these easy to make enchiladas? They've got chicken, cheese and salsa, all wrapped up in tortillas and baked until the cheese is melted and the filling is hot...yum!​

Ingredients

  • 1 jar (16 ounces) Pace® Chunky Salsa or Picante Sauce, Medium
  • 1/2 cup sour cream
  • 2 teaspoons chili powder
  • 2 cups cubed cooked boneless, skinless chicken breast
  • 1/2 cup Monterey Jack cheese
  • 6 flour tortilla (6-inch), warmed
  • 1 green onion, thinly sliced (about 2 tablespoons)

Instructions

  • Tips

    • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

  • Step 1

    Set the oven to 375°F.  Spread 1/4 cup salsa in the bottom of an 11x8x2-inch baking dish.

  • Step 2

    Stir 3/4 cup salsa, sour cream, chili powder, chicken and cheese in a large bowl.

  • Step 3

    Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining salsa over the filled tortillas.

  • Step 4

    Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the onion.  

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Made With

Calories 260
Total Fat 9 g
Sat. Fat 4.4 g
Trans Fat 0 g
Cholesterol 56 mg
Sodium 902 mg
Total Carb 23 g
Dietary Fiber 3 g
Sugar 3 g
Protein 19 g
Vitamin D 1 %DV
Calcium 11 %DV
Iron 10 %DV
Potassium 5 %DV
Calories 0
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carb 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g
Vitamin D 1 %DV
Calcium 0 %DV
Iron 0 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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