More Great Recipes: Mexican

Renee's Chicken Enchiladas

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Serves 6 | Prep Time 20 minutes | Cook Time 30 minutes

Why I Love This Recipe

Makes great leftovers to pack for your 30 minute (no more, no less) lunch the next day!

Ingredients You'll Need

• 8 (6-inch) corn tortillas
• Cooking spray
• 1 1/2 tablespoons chopped onion
• 1 1/2 tablespoons chopped fresh cilantro
• 1 jalapeño pepper, seeded and chopped
• 3 cups shredded cooked chicken breast
• 3 (10-ounce) cans enchilada sauce, divided
• 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
• 1/2 cup diced tomato
• 1/3 cup sliced ripe olives
• 4 cups shredded iceberg lettuce


Preheat oven to 350 degrees

Wrap tortillas in aluminum foil

Bake at 350° for 15 minutes

While tortillas bake, coat a large nonstick skillet with cooking spray

Place over medium-high heat until hot

Add onion, cilantro, and jalapeño; sauté until onion is tender

Add chicken and 1 can enchilada sauce; cook 5 minutes

Spoon chicken mixture evenly down centers of tortillas

Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish

Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese

Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts

Sprinkle evenly with tomato and olives

Serve over lettuce

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