Easy Chicken Enchiladas

Who wouldn't love these easy to make enchiladas? They've got chicken, cheese and salsa, all wrapped up in tortillas and baked until the cheese is melted and the filling is hot...yum! 

Products you'll need:

PACE® Chunky Mild Salsa

PACE® Chunky Mild Salsa

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Ingredients

  • 2 cups (500 mL) PACE® Chunky Mild Salsa
  • 1/2 cup (125 mL) sour cream
  • 1 tsp (5 mL) chili powder
  • 2 cups (500 mL) cubed cooked, boneless, skinless chicken breast
  • 1/2 cup (125 mL) Monterey Jack cheese
  • 6 flour tortilla (6-inch), warmed
  • 1 green onion, thinkly sliced

Directions

  1. Preheat the oven to 375°F. Spread 1/4 cup salsa in the bottom of an 11x8x2-inch baking dish.
  2. Stir together 3/4 cup salsa, sour cream, chili powder, chicken and cheese in a large bowl.
  3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining salsa over the filled tortillas. 
  4. Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the onion. 

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 262
Fat 10.1 g
Saturated Fat 4.5 g
Cholesterol 56 mg
Sodium 899 mg
Carbohydrate 23.5 g
Dietary Fibre 3.5 g
Protein 19.8 g

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