Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 516.7
  • Total Fat: 19.7 g
  • Cholesterol: 115.7 mg
  • Sodium: 1,217.7 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 43.1 g

View full nutritional breakdown of Green Chili Chicken Enchiladas calories by ingredient


This is my version of my favorite chicken enchiladas This is my version of my favorite chicken enchiladas
Number of Servings: 3


    1 -9oz can La Victoria Green Chile Enchilada Sauce
    1 1/2 c Chicken breast, no skin chopped
    6 Guerrero Corn Tortillas
    5 Mezzetta Hot chili Peppers, chopped
    1 - 2.25 oz can Early California Sliced Ripe Olives
    1 1/2 c Ralphs 4 Cheese Mexican Style)
    1 1/2 c Onions, raw


Since I only cook for 1, what I did was divide up the enchiladas into 3 servings, freezing 2 servings and enjoying the 3rd one.


Heat sauce in a pan until medium warm. Dip tortilla in the warmed sauce. Place warmed up tortilla in a baking dish.
Add: 1/4 cup chopped chicken breast (I used a ready made rotisserie chicken) , 1/4 c onion, 1/4 c cheese, chopped chili peppers (divide the chopped 5 chili peppers into 6 serving sizes), 1/6 c enchilada sauce. Complete a total of 6 enchiladas.
Fold over sides to middle and place folded sides down. Cover with remaining enchilada sauce and add remaining cheese to top. Bake at 350 for 15 min. Top with sliced olives and serve.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user 4NANAM.