Yields: 4 Servings Prep: 20 Mins Cook: 30 Mins
When having guests over for dinner, feed them with this easy-to-prepare dish. A great Mexican combination of flavors with taco sauce, green chiles and cheese. Ole!

Easy Chicken Enchiladas


  • 2 1/2 cups chicken breast halves, (about 3 large half breasts) cooked and shredded
  • 2 bottles (8 oz. each) ORTEGA Taco Sauce - Red Chile, divided
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 8 (6-inch) corn tortillas
  • 3/4 cups (3 oz.) Monterey Jack cheese, shredded
  • 1 small white onion, sliced
  • 1 garnish of: lettuce, (recipe follows)


PREHEAT oven to 350°F.

COMBINE chicken, 1/2 cup taco sauce and chiles in medium bowl. Pour 3/4 cup taco sauce in small skillet; heat until warm. Pass tortillas, using tongs, through warm sauce, making sure to coat both sides of tortilla.

PLACE 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam-side down into ungreased 11 x 7-inch baking dish. Top with remaining taco sauce; sprinkle with cheese.

BAKE for 15 to 20 minutes or until cheese is melted. Top with onion and lettuce garnish.

COMBINE 2 cups sliced (1/4-inch wide) romaine lettuce and 1 tablespoon cider vinegar in medium bowl. Season to taste with salt.
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