I love this chicken enchilada recipe and if you used reduced fat cheese and wheat flour tortillas it becomes a healthier dinner. The best part is if you use a Deli chicken half the work is done for you because you don't have to worry about cooking the chicken and it always has such a great flavor to it!
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Units: US | Metric
- 12 sprigs fresh cilantro (rinsed)
- 1 small tomato (optional)
- 1 whole chilled deli rotisserie-cooked chicken
- 3/4 cup fat-free refried beans
- 2 (10 ounce) cans enchilada sauce
- 60 inches whole wheat tortillas
- 1 (2 1/4 ounce) can sliced black olives (with jalapeno, drained)
- 1 1/2 cups Mexican blend cheese (2% reduced fat)
- 1Preheat oven to 350°F
- 2Coat 9-inch square baking dish with cooking spray.
- 3Chop cilantro coarsely, place in medium bowl.
- 4Chop tomato finely; set aside.
- 5Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
- 6Stir in beans and 1 can of the enchilada sauce.
- 7Spoon chicken mixture equally into center of tortillas.
- 8Roll tortillas around filling and place, seam side down, in baking dish.
- 9Pour remaining can of enchilada sauce over enchiladas.
- 10Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
- 11Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
- 12Serve. (I usually offer sour cream to put on the side also).
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Nutritional Facts for Deli Chicken Enchiladas
Serving Size: 1 (286 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 412.3
- Calories from Fat 221
- Total Fat 24.6 g
- Saturated Fat 10.2 g
- Cholesterol 122.3 mg
- Sodium 1354.4 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 2.0 g
- Sugars 7.8 g
- Protein 36.0 g
The following items or measurements are not included:
whole wheat tortillas