Easy Chicken Enchiladas

Serves: 5
Total Calories: 316


1 (8-ounce) can chicken, drained
1 onion, chopped
1 (8-ounce) package shredded Monterey Jack cheese, divided
2 (15-ounce) cans enchilada sauce, divided
10 corn tortillas
1 Garnish: chopped lettuce, chopped tomato, sour cream


Combine chicken, onion, one cup cheese and 1/2 cup sauce in a large bowl; set aside. Spoon enough sauce into a lightly greased 13"x9" baking pan to barely cover bottom; set aside. Spoon remaining sauce into a skillet; heat through. Dip both sides of each tortilla into sauce to soften slightly; transfer to baking pan. Fill each tortilla with 1/4 cup chicken mixture; roll up. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes. Top with lettuce, tomato and sour cream, as desired.

Tip: For a hearty veggie meal that's just as delicious, replace the chicken in this recipe with a cup of creamy mashed potatoes...add some tasty strips of grilled red or green pepper too, if you like.

Nutritional Facts:

Serves: 5
Total Calories: 316
Calories from Fat: 143

This Easy Chicken Enchiladas recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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