Mexican Chicken Enchiladas


Main Dish
Mexican Chicken Enchiladas

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Chicken enchiladas in flour tortillas topped with mixed vegetables and cheese with lime wedges on the side

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Recipe Data


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    Servings and Ingredients

    Serves 5
    1 tsp. Hy-Vee Select olive oil
    1 (4 oz) can Hy-Vee diced green chiles
    1 small onion, chopped
    ½ c. Hy-Vee skim milk
    ½ c. shredded Monterey Jack cheese
    ¼ c. Hy-Vee light cream cheese
    1 c. Hy-Vee enchilada sauce
    2 cups cooked, shredded chicken breast
    10 (6-inch each) Hy-Vee flour tortillas
    ½ c. shredded Hy-Vee sharp cheddar cheese


    1. Heat oil in a large skillet over medium-high heat. Add green chiles and onion; sauté 3 minutes or until soft. Add milk, Monterey Jack cheese, cream cheese and enchilada sauce; stir well. Heat until cheese is melted. Stir in chicken and remove from heat.
    2. Reserve 1 cup sauce mixture for topping. Fill each shell with about 1/4 cup sauce mixture, roll up and place seam-side-down in 9-by-13-inch baking dish. Top with reserved sauce mixture and cheddar cheese.
    3. Bake in 350-degree oven for 30 minutes or until heated through.

    Nutrition facts


    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 75mg
    • Sodium: 1000mg
    • Total Carbohydrates: 44g
    • Protein: 31g

    Daily Values

    Vitamin A 25%
    Vitamin C 20%
    Iron 20%
    Calcium 35%

    Recipe Source:

    Hy-Vee Seasons Health 2009.