Chicken Enchiladas Preparation

Whether you’re stuffing tortillas or tossing with pasta, this saucy Mexican favorite is an easy, cheesy, and delicious dinner.

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Chicken Enchiladas Preparation

Included Ingredients

Chicken, onion, red pepper, olives, chilies, salt, enchilada sauce, seasonings.

Groceries Needed

  • Low-fat sour cream
  • Shredded cheese
  • Tortilla or pasta of choice
  • Toppings like avocado, cilantro, tomatoes, olives, etc

Optional Additions

  • Garlic (for stronger flavor)
  • Cumin (for stronger flavor)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Total Time: Cooking time + 30 min

Cook: Follow the cooking instructions below.

Assemble the Enchiladas: Evenly distribute meat into tortillas of choice. Add additional cheese if desired. Roll, and place seam side down in pan with sauce on the bottom. Smother with remaining sauce and cheese. Bake at 350°F for 15-20 minutes.

Serve: Top enchiladas with additional olives, avocado, cilantro, fresh tomatoes, etc.

Alternative Serving Instructions:

Toss chicken and sauce with pasta of choice to make a chicken enchilada pasta.

Chicken Enchilada Lasagna Recipe

Low Carb Serving Option:

Make lettuce wraps or use lower carb tortilla options

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low for 25-30 minutes. Shred and add 1/4 cup low fat sour cream and stir to combine. Add shredded cheese to taste.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred and add 1/4 cup low fat sour cream and stir to combine. Add shredded cheese to taste.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. Shred and add 1/4 cup low fat sour cream and stir to combine. Add shredded cheese to taste. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Cumin | ¼ tsp

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F.

Remove chicken, shred, and return to pot.

Add ½ cup low fat sour cream and stir to combine. Add shredded cheese to taste.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure.

Add ½ cup low fat sour cream and stir to combine. Add shredded cheese to taste.

*If chicken isn't cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Cumin | ½ tsp

Salt and pepper, to taste

Nutrition Facts

Serving Size | 0.5 cup
224 Calories | 5.4g Total Fat | 6.6g Carbs | 1.3g Fiber | 35.2g Protein | 2.6g Sugars | 1.1g Sat. Fat | 1056mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.