Chicken Enchiladas

Chicken Enchiladas
Photo by Oxmoor House

Ingredients

  • 1 ½ cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
  • 3 cups shredded cooked chicken breast
  • 8 (6-inch) corn tortillas
  • 4 cups shredded iceberg lettuce
  • 1/3 cup sliced ripe olives
  • 3 (10-ounce) cans enchilada sauce, divided
  • ½ cup diced tomato
  • + 4 more ingredients
    • Cooking spray
    • 1 ½ tablespoons chopped onion
    • 1 ½ tablespoons chopped fresh cilantro
    • 1 jalapeño pepper, seeded and chopped

Preheat oven to 350°. 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;...

View full recipe at My Recipes

Comments

Variations on Chicken Enchiladas

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