Umami
Umami

Quick and Easy Chicken Enchiladas

5 servings

servings

15 minutes

active time

40 minutes

total time

Ingredients

1 15-ounce can Enchilada sauce (or 2 cups)

4 scallions, sliced, divided

4-ounce can diced chiles or canned jalapeños, drained and chopped* see ingredient note

2 cups diced or shredded cooked chicken

1 cup frozen corn, thawed under running water

½ cup salsa, plus more for serving

1/3 cup sour cream, preferably reduced-fat

10 corn tortillas (6-inch or soft taco size) *see ingredient note

1 ½ cup shredded Mexican cheese (6 ounces)

Directions

Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.

Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.

Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.

Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.

Nutrition

Serving Size

2 enchiladas

Calories

421

Total Fat

17 g

Saturated Fat

8 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

40 g

Dietary Fiber

5 g

Total Sugars

10 g

Protein

29 g

5 servings

servings

15 minutes

active time

40 minutes

total time
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