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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. &mdashAmy Dando, Apalachin, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1 package (6 ounces) ready-to-use Southwestern chicken strips
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1 can (10 ounces) enchilada sauce, divided
  • 1 cup refried beans
  • 4 flour tortillas (7 inches), warmed
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • Optional toppings: chopped tomato and shredded lettuce

Directions

  • In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center 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.
Nutrition Facts
2 enchiladas: 868 calories, 46g fat (21g saturated fat), 140mg cholesterol, 2849mg sodium, 62g carbohydrate (4g sugars, 9g fiber), 52g protein.

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