These are now my family's favorite enchiladas after finding this recipe on the back of Sargento cheese package. They are so good and filling. They come together very easily if you have cooked chicken on hand. I usually already have pre-cooked chicken on hand. For that, I like to use Crock Pot Shredded Chicken Breasts for Freezing - OAMC #188329 and then I skip the cooking the chicken part and just add all the ingredients to the chicken. The shredded cooked chicken works perfectly for this recipe.
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- 1 tablespoon oil
- 1 lb boneless skinless chicken breast half, cut into 1/2-inch pieces
- 1 (1 1/4 ounce) package taco seasoning
- 1 (16 ounce) jar chunky salsa
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) can whole kernel corn, drained
- 2 cups sargento fancy shredded 4 cheese mexican cheese, divided
- 2 (10 ounce) cans mild enchilada sauce
- 8 (6 inch) flour tortillas
- 2 tablespoons sliced black olives
- 2 tablespoons sliced green onions
- 1Heat oil in large skillet on medium heat; add chicken; cook and stir 3 minutes.
- 2Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink.
- 3Stir in salsa, beans, corn and 1 cup cheese.
- 4Spray bottom of 13x-9-inch baking dish with nonstick cooking spray; spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. Soften tortillas according to package directions.
- 5Place 2/3 cup chicken mixture down center of each tortilla; roll up.
- 6Place in dish, seam-side-down.
- 7Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions.
- 8Bake in preheated 375°F oven 20 minutes or until cheese is melted and filling is hot.
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Nutritional Facts for Cheesy Chicken Enchiladas
Serving Size: 1 (449 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 617.7
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 10.3 g
- Cholesterol 94.6 mg
- Sodium 2839.5 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 11.0 g
- Sugars 13.8 g
- Protein 38.5 g