This is the main content.
Easy Chicken Enchiladas
Recipes
Easy Chicken Enchiladas
6 servings
30 minutes total

Ingredients

  • 1 (10 oz) can mild diced tomatoes and green chilies
  • Cooking spray
  • 1 Deli chilled oven-roasted chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 tablespoons sour cream
  • 6 (8-inch) flour tortillas
  • 1 (12 oz) jar chicken gravy
  • Plastic wrap

Steps

    1. Drain tomatoes and green chilies; reserve 2 tablespoons for topping. Coat 8-inch square, microwave-safe baking dish with spray.
    2. Shred chicken (breast meat only; about 2 cups); place in medium bowl. Stir in sour cream, 1 cup cheese, and remaining tomatoes and green chilies.
    3. Spoon chicken mixture into centers of tortillas. Roll tortillas around mixture and arrange seam-side down in baking dish.
    4. Pour gravy over enchiladas, then top with remaining 1 cup cheese and reserved tomatoes and green chilies. Cover dish with plastic wrap and microwave on HIGH 12–15 minutes until enchiladas are 165°F. Let stand 5 minutes. Serve.

Microwaves vary; adjust time as needed.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 420, Total Fat 23g, Sat Fat 10g, Trans Fat 0g, Chol 75mg, Sodium 1130mg, Total Carb 30g, Fiber 2g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 25g, Vitamin D 0%, Calc 30%, Iron 15%, Potassium 6%