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.” – Amy Dando, Apalachin, New York

Spicy Chicken Enchiladas
Spicy Chicken Enchiladas recipe
Spicy Chicken Enchiladas
Servings Cook Time
2servings 30minutes (total)
Servings
2servings
Cook Time
30minutes (total)
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the centre of each tortilla. Top with chicken mixture; roll up.
  2. Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives.
  3. Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Recipe Notes

Nutrition Facts

2 enchiladas: 868 calories, 46g fat (21g saturated fat), 140mg cholesterol, 2849mg sodium, 62g carbohydrate (4g sugars, 9g fibre), 52g protein.