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 recipeTaste of Home
Spicy Chicken Enchiladas
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.