Jalapeño Chicken Enchiladas

(Yields about 6-7 enchiladas; 242 calories, 13g fat, 16g carbs, 16g protein per enchilada)


  • 2 c chicken cooked and shredded
  • 2 c Colby jack cheese, shredded
  • 19 oz. Las Palmas green chile enchilada sauce
  • 1 c sour cream
  • 6-8 corn tortillas
  • 4 oz can diced jalapeños (use fresh for added heat)
  • Salt and pepper


  1. Preheat the oven to 350.
  2. In a medium bowl, combine chicken, sour cream, 1 cup cheese, canned jalapeños, salt and pepper to taste.
  3. In a medium sauce pan, bring enchilada sauce to boil. Remove from heat.
  4. Ladle a 1/2 cup enchilada sauce into the the bottom of a 9×13 Pyrex dish and evenly distribute throughout the dish.
  5. Dip each tortilla into the heated sauce for a few seconds to soften. Spoon ⅓ cup of chicken mixture down center for each tortilla. Roll the tortilla and place seam-side down in the Pyrex dish.
  6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  7. Bake 25 minutes, and enjoy!
Posted in