Prep: 15 Mins Cook: 30 Mins

Zippy enchilada sauce and diced green chiles give these chicken enchiladas their kick. Serve them with Mexican rice and spicy black beans.

Ortega Quick and Easy Chicken Enchiladas


  • 2 cups cooked, shredded boneless, skinless chicken breast meat
  • 2 cans (10-oz.) ORTEGA Enchilada Sauce, divided
  • 1 cup Mexican blend or Monterey Jack cheese, divided
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 8 (6-in.) corn tortillas, warmed


PREHEAT oven to 350°F. Grease 11x7-inch baking dish.

SPREAD 1/2-cup the enchilada sauce onto bottom of prepared baking dish. Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.

BAKE for 15 to 20 minutes or until heated through and cheese is melted.
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