Rating: 4.5 stars
99 Ratings
  • 5 star values: 54
  • 4 star values: 35
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0

Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

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  • Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.

  • Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.

Nutrition Facts

763 calories; protein 24.6g; carbohydrates 122.5g; fat 21.7g; cholesterol 31.8mg; sodium 1622.9mg. Full Nutrition
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