Chicken Enchiladas

This was one of my favorite dinners growing up. I haven't had these in a long time until recently, but they are just as good as I remember.

Ingredients List

Chicken Tenderloins 2 cups (shredded)
Red Pepper 1
JalapeƱo Pepper 1
Sweet Onion 1
Shredded Cheese 1 cup
Salsa 1 jar
Queso Dip 1 jar
Tortilla Wraps 6
Olive oil 4 tbsp


1 Heat a large pan with 2 tbsp of olive oil. Cook the chicken until cooked through. Make sure not to overcook the chicken at this step. Wipe out the pan.
2 Using two forks shred the chicken and set aside.
3 Heat the pan again. Cook peppers and onion in olive oil until limp.
4 Add the shredded chicken, 3/4 jar of queso dip and 3/4 jar of salsa and cook until smooth and bubbly.
5 Fill each tortilla with some of the mixture, roll and place seam side down in a baking pan, sprayed with cooking spray.
6 Cover tortillas with remaining salsa, queso dip, and shredded cheese
7 Cover with foil and bake in 350 degree oven for 30 - 45 minutes. Take off foil for the last few minutes.

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