Chicken Enchiladas

Add a fiesta of flavor to chicken with garlic, lime and fresh greens.
Prep 20 Minutes
Total Time 45 Minutes
Servings 6

Ingredient List

  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/4 cup cilantro sprigs
  • 1/4 cup parsley sprigs
  • 1 tablespoon lime juice
  • 2 cloves garlic
  • 2 cups chopped cooked chicken or turkey
  • 1 cup shredded mozzarella cheese (4 oz)
  • 6 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 medium lime, cut into wedges
Recipe Continues Below


  1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
  3. In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
  4. Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.

Expert Tips

  • If you prefer green enchilada sauce to the red variety, go ahead and use it instead.


  • 1 Serving Calories 250 (Calories from Fat 100);  Total Fat 11g (Saturated Fat 4g ,Trans Fat 1g);  Cholesterol 50mg;  Sodium 560mg;  Potassium 160mg;  Total Carbohydrate 19g (Dietary Fiber 1g ,Sugars 2g);  Protein 20g
  • % Daily Value: Vitamin A 8%;  Vitamin C 6%;  Calcium 20%;  Iron 8%
  • Exchanges: 1 Starch;  2 1/2 Lean Meat;  1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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