Four Cheese Chicken Enchiladas

Prep Time: 10 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 422

Four Cheese Chicken Enchiladas
Prep Time
10 min
Cook Time
25 min

Spice up dinner time with these alluringly flavorful enchiladas that are made with fast-melting Sargento® Traditional Cut Shredded 4 Cheese Mexican and a combination of tender chicken breast, salsa and your favorite enchilada sauce poured on top to seal in all of the savory flavors while they bake in the oven.

  • 1 Tbsp. oil
  • 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
  • 1 pkg. (1.25 oz.) taco seasoning
  • 1 jar (16 oz.) chunky-style salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (8 oz.) whole kernel corn, drained
  • 2 cups (8 oz.) Sargento® Traditional Cut Shredded 4 Cheese Mexican, divided
  • 2 cans (10 oz. each) mild enchilada sauce
  • 8 (8-inch) flour tortillas
  • 2 Tbsp. sliced black olives
  • 2 Tbsp. sliced green onions
  1. Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes. Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. Stir in salsa, beans, corn and 1 cup cheese.
  2. Spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. Soften tortillas according to package directions. Place scant cup chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down.
  3. Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. Bake in preheated 375°F oven 20 minutes or until cheese is melted and filling is hot.

Serving Size 4

Calories 422

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 17.00g 26%
Sat. Fat 6.30g 31%
Mono Unsat. Fat 3.50g
Poly Unsat. Fat 0.60g
Cholesterol 63mg 21%
Sodium 1607mg 67%
Total Carbohydrate 41g 14%
Dietary Fiber 4g 16%
Sugars 0g
Protein 25g
Vitamin A 34RE
Vitamin C 1mg 2%
Calcium 269mg 27%
Iron 2mg 11%
1 Review

Monterey Jaques

The math is simple: 4x the cheese = 4x the flavor! Try mixing the olives with a few pickled jalapenos and some diced cilantro for an extra kick.


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