Sentry Foods Recipes

Chicken Enchiladas

Serve with sliced cantaloupe and lime sherbet for dessert

Customer Rating: Recipe Rated Four Stars

1 Ratings    5 Comments

Yield: 8 servings


1 pound boneless, skinless chicken breast, cut into small pieces
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cup chopped onion
1 Tablespoon chopped fresh cilantro or 1 teaspoon dried cilantro leaves
1 can (16 ounce) refried beans
1 can (10 ounce) mild enchilada sauce
1 can (8 ounce) tomato sauce
8 (8- inch) flour tortillas*
3/4 cup (3 ounce) shredded cheddar cheese
Plain nonfat yogurt, if desired

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 370
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 40mg
Sodium: 850mg
Total Carbohydrates: 49g
Protein: 25g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


Preheat oven to 350 degrees F Spray a 13 x 9- inch (3-quart) baking dish with nonstick cooking spray and set aside.

Add oil to a large skillet and heat over medium-high heat. Add chicken and stir fry for 2 minutes. Add bell peppers, onion and cilantro; stir fry for 3 to 4 minutes or until chicken is no longer pink. Remove from heat; stir in beans.

In medium bowl, combine enchilada sauce and tomato sauce; blend well. Spoon 2 tbsp of the sauce into bottom of baking dish; reserve remaining sauce.

Spoon 1/2 cup chicken filling down center of each tortilla; roll up. Place seam side down in baking dish. Pour reserved sauce over enchiladas; cover.

Bake at 350 F. for 30 to 40 minutes until thoroughly heated. Sprinkle with cheese. Let stand 5 minutes to melt cheese. Serve with a dollop of plain yogurt.

*Tip: If necessary, soften tortillas according to package directions.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Four Stars

Diana Stevensville, MI

“Excellant! Family favorite. I don't add the re-fried beans, serve them on the side as some don't like them. Also added garlic. Fresh cilantro is a must!!”

Recipe Rated Four Stars

Fran O Overland Park, Ks

“My family loves Mex food and these enchiladas are delicious. Such good flavor and not too spicy.”

Recipe Rated Four Stars

susan nassau, ny

“Very easy and yummy. I used wheat tortillas to make it even healthier - you wouldn't even know the difference. I will make again.”

Recipe Rated Four Stars

Robin Raymore

“I love chicken enchiladas and this is the easiest, healthiest recipe I've seen.”

Recipe Rated Four Stars


“This was awesome. It's a keeper. ”

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Sentry Foods Recipes

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