Chicken Enchiladas

Chicken Enchiladas






4 people


Tender chicken with Mexican spices, wrapped in soft tortillas and topped with cheese and Hellmann's® Real Mayonnaise. A delicious, creamy chicken enchiladas recipe.


  • 1 Tbsp. (15 mL) olive oil
  • 4 boneless, skinless chicken breast halves (125 g ea.), sliced
  • 2 medium red and/or yellow bell peppers, thinly sliced
  • 1 medium red onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. (15 mL) Mexican Spice Mix *
  • 1 can (411 g.) diced tomatoes, undrained (divided)
  • 3 Tbsp. (45 mL) Mexican crema or sour cream
  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
  • 1 Tbsp. (15 mL) shredded cheddar cheese or shredded Mexican cheese (about 30 g)
  • 4 small whole wheat flour tortillas

  1. Amount per Serving
Title Amount per Serving
Energy 450.0
Total Fat 20.0 g
Saturated Fat 6.0 g
Carbohydrate excl. fibre 29.0 g
Sugars 6.0 g
Fibre 6.0 g
Protein 35.0 g


  1. Preheat oven to 350°F (180°C). Spray 1-qt. (1 L) shallow casserole with no-stick cooking spray; set aside.

  2. Heat olive oil in large skillet over medium-high heat and brown chicken, stirring occasionally. Stir in red peppers, onion and garlic, then Mexican Spice Mix. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Stir in 1/2 of the diced tomatoes and cook, stirring occasionally, until chicken is completely cooked, about 5 minutes. Let cool slightly.

  3. Spoon chicken mixture onto tortillas. Roll up tortillas and arrange seam side down in prepared casserole. Top with remaining diced tomatoes.

  4. Combine Mexican crema with Hellmann's® or Best Foods® Real Mayonnaise. Spoon 1/2 of the crema mixture on enchiladas, then sprinkle with cheese.

  5. Bake 20 minutes or until cheese is melted and sauce is bubbling. Let stand 3 minutes, then top with remaining crema mixture. Serve, if desired, with hot cooked rice and guacamole.