BAKED CHICKEN ENCHILADAS

Baked Chicken Enchiladas image

These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.-Elaine Anderson, Aliquippa, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

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Ingredients

1 envelope enchilada sauce mix
2 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese, divided
1/3 cup sliced ripe olives
1-1/3 cups chopped fresh tomatoes, divided
1/4 cup chopped green pepper
2 tablespoons chopped green onion
10 flour tortillas (6 inches)
2 cups shredded lettuce

Steps:

Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.

Nutrition Facts : Calories 505 calories, Fat 25g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 1799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.