The Pioneer Woman Tasty Kitchen
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Chicken Enchiladas

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Level: Easy

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Description

I have finally found my favorite recipe for wonderful chicken enchiladas. I love the spinach, red bell pepper and the corn. And the flavor is awesome.

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • ½ cups Italian Salad Dressing (for The Marinade- Not Light)
  • 1 pinch Salt To Taste
  • 1 pinch Lemon Pepper To Taste
  • 1 Tablespoon Olive Oil
  • 1 whole Medium Onion, Chopped
  • 1 whole Sweet Red Bell Pepper, Chopped
  • 1-½ cup Frozen Corn
  • 1 can 4 Oz. Mild Green Chilies
  • 3 cups Fresh Chopped Spinach (heaping)
  • 1 package 8 Oz. Light Or Fat-free Cream Cheese
  • 1 package 16 Oz. Jalapeno Pepper Jack Cheese (or Regular Jack Or A Combo Of The Two)
  • 1 package Flour Tortillas (I Use Medium Sized, 10-12 Count)
  • 1 can 14 Oz. Can Mild Red Enchilada Sauce (preferably Hatch's Brand)
  • 1 Tablespoon Brown Sugar

Preparation

Pour Italian dressing over chicken breasts and let marinate in the refrigerator for about 2 hours. Sprinkle chicken breasts with salt and lemon pepper and grill until cooked through- about 7 minutes a side. Let stand about 10 minutes and chop into bite-sized pieces.

Heat a large frying pan (one with a lid) over medium-high heat, add olive oil and onions and cook for about 2 minutes. Add red pepper and cook for about 2 more minutes. Add frozen corn, chicken and green chilies and cook for about 2 more minutes. Add the spinach and cook until it just starts to wilt.

Now for the cheese, this is where the heat of your enchiladas is decided: If you like spicy go with 16 ounces of pepper jack. For medium heat put in 8 ounces pepper jack and 8 ounces of jack cheese. For totally mild just use jack cheese. We love the half pepper jack option, so the kids will eat too.

Stir in the cream cheese and jack cheese(s). Cover pan with a lid and remove from heat immediately. Set aside for several minutes while the cheeses melt. Remove lid and stir well to blend.

Preheat oven to 350 degrees. Spray a 9×13 casserole dish with cooking spray. Fill tortillas with chicken mixture, roll and line up in casserole dish. Makes approximately 10 enchiladas depending on how full you stuff them and the size of your tortillas.

Bake at 350 degrees for 15 minutes. While enchiladas are cooking, heat enchilada sauce with brown sugar in a small saucepan. Remove enchiladas from oven at 15 minutes – the tortillas should be getting a little crispy. Pour sauce over enchiladas and return to the oven for about 10 minutes or until cheeses are hot and bubbly.

Enjoy!

3 Comments

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jimmye on 1.30.2011

Can’t wait to try these. Been wanting to “beef” up (excuse the pun!!) my chicken enchilada recipe and this sounds like the the best one I’ve come across yet!!! I love the idea of the marinating the chicken, the addition of spinach, corn, and red peppers along with the cream cheese with the other cheeses. Sounds wonderful!!! Thanks for sharing!!!!

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Liesal on 8.10.2010

Yum! These look great! I’ve been trying to think of how to make my enchiladas a bit more healthy and with all the veggies in this recipe, I think this is the recipe for me! I can’t wait to try this!

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chollandvt on 6.13.2010

I made this for dinner last night for myself and some friends, let me preface with I’ve never made enchiladas because I never really liked them. This recipe spoke to me because of the cream cheese, spinach and corn. It turned out delicious! I halved the jack cheese and didn’t marinate the chicken in italian dressing. Everything else I did exact and received rave reviews from all the guests, all whom are foodies! I served with sour cream, salsa, fresh cilantro and white rice. It was perfect. The mix of corn and spinach and red peppers adds so much flavor and substance, one per person was enough. I will definately be making this recipe again, thanks!!

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rachelinmpls on 7.4.2018

Not really a favorite. Won’t make again.

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Rachel on 2.22.2012

These are so yummy. I used two cups of shredded chicken that I already had on hand so it was pretty quick to put together. The veggies are such a nice addition. I had extra filling, but I think it will be delicious as a dip so I’m not worried. :)

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Amanda on 5.5.2011

This is my absolute FAVORITE enchilada recipe to make at home. You’re a genius! These are absolutely delicious and super easy.

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benfam3 on 1.30.2011

Really yummy!! I would add another can of enchilada sauce & maybe even make a homeade one too. I like it eith lots of sause & the sauce was really dry, this makes a ton I also used med tortillias. Ill be making this again

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queenkong on 10.16.2010

I made these for my brother’s birthday dinner and they were a real crowd pleaser. I will definitely make them again, only next time I plan to scale down on the cheese as I found that it overpowered the taste of all the other awesome ingredients in the dish. Thanks for submitting!

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