Texas Chicken Enchiladas
Savory Texas-style chicken enchiladas filled with seasoned chicken, sautéed vegetables, and creamy tomato sauce, topped with cheese—perfect for a hearty, flavorful meal enjoyed by all.
Ingredients
Instructions
- Saute chopped onion, bell pepper, and mushrooms in 1/2 stick of butter until tender.
- Set the sautéed vegetables aside.
- Cut chicken breasts into strips and cook in 1/2 stick of butter until done, sprinkling with seasoned salt.
- Mix the two cans of Ro-Tel and the two cans of cream of mushroom soup together to make the sauce.
- Spread half of the tomato mixture into the cooked chicken, then add the sautéed vegetables.
- Fill soft tortilla shells with the chicken and vegetable mixture, then roll up and place in a baking dish.
- Top with shredded Cheddar cheese and bake until bubbly.
- Serve with sour cream on top or on the side.
Nutrition & Diet Analysis (per serving)
482
kcal
24% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).