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Chicken Enchiladas

Chicken Enchiladas
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Place the chicken on a rimmed baking sheet. Rub with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Roast, until cooked through, 14 to 16 minutes; let cool, then shred.
  2. In a medium bowl, toss the chicken with 1 cup of the Cheddar. Dividing evenly, roll up the chicken mixture in the tortillas and place seam-side down in an 8-inch square baking dish. Top with the enchilada sauce and the remaining ½ cup of Cheddar. Bake until heated through, 15 to 20 minutes. Sprinkle with the cilantro.
By August, 2011

Nutritional Information

  • Per Serving
  • Calories 654Calories From Fat 303
  • Fat 34g
  • Sat Fat 14g
  • Cholesterol 170mg
  • Sodium 1,819mg
  • Protein 56g
  • Carbohydrate 33g
  • Sugar 2g
  • Fiber 4g
  • Iron 2mg
  • Calcium 584mg
What does this mean? See Nutrition 101 .

Quick Tip

Chicken Breasts
To save time, use rotisserie chicken instead of roasting the chicken breasts.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.