Learn how to make delicious Chicken Enchiladas with our chicken enchilada recipe. Mexican spices, soft tortillas, all topped with our mayonnaise.
1 Tbsp. olive oil
4 boneless, skinless chicken breast halves (4 oz. ea.), sliced
2 medium red and/or yellow bell peppers, thinly sliced
1 medium red onion, chopped
2 cloves garlic, finely chopped
1 Tbsp. Mexican Spice Mix *
1 can (14.5 oz.) diced tomatoes , undrained (divided)
8 burrito size flour tortillas
1/3 cup Mexican crema or sour cream
3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup shredded cheddar cheese or shredded Mexican cheese (about 1 oz.)
Amount per serving
Calories from Fat320
Preheat oven to 350°. Spray 2-qt. shallow casserole with no-stick cooking spray; set aside.
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.
Spoon chicken mixture onto tortillas. Roll up tortillas and arrange seam side down in prepared casserole. Top with remaining diced tomatoes.
Combine Mexican crema with Hellmann's® or Best Foods® Real Mayonnaise. Spoon 1/2 of the crema mixture on enchiladas, then sprinkle with cheese.
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.