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Chicken Enchiladas Made Healthier

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“From Evelyn Tribole's Healthy Homestyle Cooking. I usually layer the tortillas with the filling ingredients to make a casserole rather than fiddle with filling them. We eat them with chopped onions, shredded lettuce, and salsa over the top.”
READY IN:
45mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine chicken, 3/4 cup Monterey Jack cheese, 1/2 chives, garlic, cumin, and pepper; set aside.
  2. Spread 1/2 cup of the enchilada sauce in a 13"x9"x2" baking pan.
  3. Transfer the remaining sauce to a large skillet and heat until warm.
  4. To soften each tortilla, completely submerge it in the sauce.
  5. Shake off the excess sauce and transfer tortilla to a plate.
  6. Spoon about 1/4 cup filling down the center and roll up to enclose.
  7. Place, seam down, in the prepared baking pan.
  8. Repeat until all are filled.
  9. Pour the remaining sauce over the filled tortillas and top with remaining Monterey Jack cheese, chedder cheese, remaining 1/2 cup of chives, and the olives.
  10. Cover with foil and bake at 350 degrees for 30 minutes or until bubbly.

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