Main Entrees

Mexican Flag Enchiladas

Create your own week-night fiesta with good-for-you enchiladas made with healthier Gold'n Plump® Recipe Ready™ Ground Chicken and topped with tasty garnishes that are the colors of the Mexican flag.

Prep Time 
15 minutes or less
Cook Time 
30 to 60 minutes
Total Time 
45 minutes
Servings 
4
Ingredients 

1 pound Gold'n Plump® Ground Chicken
4 green onions, coarsley chopped
1 jar (16 ounces) tomato salsa
4 ounces light cream cheese
1 cup (4 ounces) coarsley shredded reduced-fat cheddar cheese
8 (6 to 7-inch) flour tortillas, warmed
1 large tomato, coarsley chopped
1 ripe avacado, coarsley chopped
1/2 cup reduced-fat sour cream

Instructions 

Heat oven to 350°F. Lightly coat a 13x9-inch (3-quart rectangular) baking dish with non-stick cooking spray.

Spray a large skillet with cooking spray; heat for 1 minute over medium-high heat. Add chicken and green onions; cook, stirring frequently to break up chicken, for 8 to 10 minutes or until chicken is no longer pink and is thoroughly cooked. Reduce heat to low; stir in 3/4 cup salsa, cream cheese, and 1/2 cup of cheddar cheese. Cook and stir until cheeses are melted and mixture is well blended.

Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up. Arrange in prepared baking dish; spoon remaining salsa on top. Sprinkle with remaining cheddar cheese; cover dish with foil.

Bake for 25 to 30 minutes or until heated through and cheese on top is melted.

Serve enchiladas topped with chopped tomato, chopped avocado, and sour cream.

Tips 

To warm tortillas, stack them between 2 damp paper towels. Microwave on high for 45 seconds or until tortillas are warm and pliable. (To heat tortillas in oven, wrap them in aluminum foil and place in preheated 350°F oven for 10 minutes.)

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
Mexican/Southwestern

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      558
    • Calories from Fat 
      46%
    • Total Fat 
      29g
    • Saturated Fat 
      10g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      43g
    • Protein 
      37g
    • Sugars 
      10g
    • Cholesterol 
      113mg
    • Dietary Fiber 
      6g
    • Sodium 
      1,501mg
  • DAILY VALUE
    • Vitamin A 
      30%
    • Vitamin C 
      23%
    • Calcium 
      40%
    • Iron 
      22%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      2
    • Vegetable 
      2
    • Med-Fat Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Stovetop
Recipe Source 
Lisa Golden Schroeder