Give the party great flavor when you serve our Baked Fiesta Enchiladas. A creamy mixture of chicken and vegetables is rolled in tortillas and topped with salsa and cheese in our delicious Baked Fiesta Enchiladas recipe.
What You Need
Original recipe yields 6 servings
1 Tbsp. butter
1 pkg. (8 oz.) sliced fresh mushrooms
1 medium red pepper, chopped
1/2 cup green onion slices
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (10-3/4 oz.) condensed cream of chicken soup
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Let's Make It
Preheat oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
Bake 20 to 25 minutes or until heated through.
Prepare as directed, using reduced fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Garnish with fresh hot peppers and cilantro just before serving.
Line baking dish with foil before filling with enchiladas.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 enchilada each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.