Baked Fiesta Enchiladas

3.9
(49) 30 Reviews
Prep Time
25
min.
Total Time
50
min.
Servings

6 servings, 1 enchilada each

A creamy mixture of chicken and vegetables is rolled in tortillas, topped with salsa and cheese and baked into a delicious Mexican meal.

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What You Need

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Make It

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  • Preheat oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
  • Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
  • Bake 20 to 25 minutes or until heated through.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Substitute

Prepare as directed, using reduced fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Special Extra

Garnish with fresh hot peppers and cilantro just before serving.

Easy Cleanup

Line baking dish with foil before filling with enchiladas.

Servings

  • 6 servings, 1 enchilada each

Nutritional Information

Serving Size 6 servings, 1 enchilada each
AMOUNT PER SERVING
Calories 500
% Daily Value
Total fat 26g
Saturated fat 12g
Cholesterol 100mg
Sodium 1870mg
Carbohydrate 40g
Dietary fiber 4g
Sugars 6g
Protein 29g
   
Vitamin A 30 %DV
Vitamin C 35 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • korte8282 | Sun, Feb 27 2011 10:49 PM

    This recipe was great tasting and super easy to make! I used turkey instead of chicken, added corn, used about 20 oz. of hot chunky salsa and corn tortillas. This made a lot more servings than the recipe said. I will definitely make this again because EVERYONE enjoyed it.

  • pavsav | Sat, May 26 2007 12:44 PM

    I used precooked, pulled chicken. Corn tortillas cut into wedges and enchilada sauce. Coat bottom of pan with 1/2 cup of sauce then line bottom with the wedges, chicken mixture, layer of wedges, pour enchilada sauce over all and then top with remaining cheese...bake until bubbly. This was fantastic and will absolutely make many more times.

  • joanne2525 | Wed, Mar 21 2007 2:59 PM

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