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Chicken Enchilada

Featured in the Honolulu Star-Advertiser on May 4, 2016.
Recipe compliments of the Salvation Army.



Chicken Enchilada

  • 2 tablespoons canola oil
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 medium Ewa onion, diced
  • 1 cup diced mushrooms (optional)
  • 2 large cloves garlic, minced or 1 tablespoon garlic powder
  • 1/3 cup taco seasoning (approximate)
  • 2 (10-ounce) cans chicken breast, shredded
  • 1 1/2 cups shredded Mexican cheese mix or mozzarella/jack cheese, divided
  • 1 (10 count) package (8-inch) tortilla
  • 1 (6-ounce) can green enchilada sauce
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup sour cream


Preheat oven to 350°F. In a large saute pan, heat oil. Add peppers, onion, mushrooms, and garlic and saute until slightly cooked. Add taco seasoning, sauté for another 2 minutes or so, then cool off completely.

Once the above is cooled, add shredded chicken. Toss the veggie/chicken mixture with 1/2 of the shredded cheese. Wrap mixture in tortillas. In a 9x13-inch baking pan, place tortillas folded side down in rows. Mix enchilada sauce, chiles, and sour cream. Pour sauce over enchiladas and sprinkle with remaining cheese. Bake for 20 minutes. Makes 5 servings.

Approximate Nutrient Analysis per serving:
660 calories, 29 g fat, 11 g saturated fat, 80 mg cholesterol, 2500 mg sodium, 63 g carbohydrate, 6 g fiber, 10 g sugar, 38 g protein


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