Chicken Enchiladas

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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

Nutritional information

 

Amount per serving

Calories450
Calories from Fat180
Total Fat20g
Saturated Fat6g
Trans Fat0g
Cholesterol95mg
Sodium590mg
Total Carbs29g
Dietary Fiber6g
Sugars6g
Protein35g
Calcium15%
Iron20%
Vitamin C160%
Vitamin A60%
  • 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.