Easy Chicken Enchiladas Recipe

What You'll Need

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 small onion, chopped (about 1/4 cup)
1 can (about 4 ounces) chopped green chiles, drained (optional)
1 1/4 cups enchilada sauce
8 corn tortillas (6-inch), warmed
1/4 cup sour cream
1/4 cup shredded lettuce
1/4 cup diced tomato

How to Make It

  • 1

    Heat the oven to 350°F.  Stir the chicken, 1 cup cheese, onion and chiles, if desired, in a medium bowl.

  • 2

    Spread half the enchilada sauce in the bottom of a 3-quart shallow baking dish.

  • 3

    Spread about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into the baking dish.  Pour the remaining enchilada sauce over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.

  • 4

    Bake for 25 minutes or until the filling is hot and bubbling. Top with sour cream, lettuce and tomato.

Recipe Nutritional Information

Made With

Swanson® Premium White Chunk Chicken Breast in Water

calories

566

totalfat

21.6g

saturatedfat

9.7g

cholesterol

92mg

sodium

3736mg

totalcarbohydrate

60.7g

dietaryfiber

10.2g

protein

31.5g

vitamina

35%DV

vitaminc

420%DV

calcium

70%DV

iron

45%DV