You are here: Home » Recipes » Spicy Chicken Enchiladas Spicy Chicken Enchiladas Recipe by Bette Anderson Yield <p>6</p> servings PrintEmail Ingredients 1 pound fresh/frozen (thawed) ground chicken3 tablespoons onion, chopped1 tablespoon minced garlic1 -- jalapeno pepper, chopped (omit if prefer less spicy)1-10 oz can diced tomatoes w/green chilies, undrained1-5.5 oz package rice side dish, chicken & broccoli combo1/4 -1/2 cup sour cream (according to taste)1-14 oz. can enchilada sauce6 medium flour tortillas1-1/4 cup shredded cheddar cheese Instructions Prepare the rice side dish per pkg. directions. Heat the oven to 375 degrees. Brown the ground chicken in large frying pan in small amount of vegetable oil together with onion, minced garlic and jalapeno pepper. Add undrained diced tomato with chilies and prepared rice dish; mix well. Add 2/3 of can of enchilada sauce, sour cream and 3/4 c. cheese; mix well. Spoon mixture in tortillas and roll up. Place in lightly greased baking dish seam side down. Pour remaining enchilada sauce over the top and sprinkle remaining 1/2 c. cheese over all. Bake for 15-20 minutes at 375 degrees. Makes 6 enchiladas.