Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
763 Calories
Recipe Instructions
Step 1
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
Step 2
Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
Step 3
Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
Ingredients
1 tablespoon vegetable oil
1 tablespoon minced garlic
3 tablespoons chopped onion
1 pound ground chicken
1 (10 ounce) can diced tomatoes with green chile peppers, drained
6 (10 inch) flour tortillas
1 fresh jalapeno pepper, chopped
1 (4.5 ounce) package dry rice and chicken sauce mix with broccoli
