Meet your new favorite weeknight dinner by making our Baked Cheesy Chicken Enchiladas. These family-pleasing Baked Cheesy Chicken Enchiladas start out in a skillet and finish—hot and delicious—in the oven.
What You Need
Original recipe yields 10 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
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Let's Make It
Heat oven to 350°F.
Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Stir in 2/3 cup cheese, 1/2 cup salsa and cumin.
Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining salsa and cheese.
Bake 20 min. or until heated through. Meanwhile, cook vegetables as directed on package.
Serve enchiladas with the vegetables.
Add 1/4 cup chopped black olives or 1/2 cup chopped green peppers to the chicken mixture before spooning onto tortillas.
These crowd-pleasing enchiladas feature a filling of colorful mixed vegetables. Cheese does double duty as both filling and topping for an excellent source of calcium.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.