At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

Crispy Chicken Enchiladas


In The Frozen Aisle

PERDUE® Crispy Chicken Strips (26 oz.)

Crispy Chicken Enchiladas

Crispy Chicken Enchiladas

In The Frozen Aisle

PERDUE® Crispy Chicken Strips (26 oz.)

Made With:

PERDUE® Crispy Chicken Strips (26 oz.)

Buy Now

PREP TIME: 15min COOK TIME: 25min
Serves 6

PREP TIME: 15min COOK TIME: 25min
Serves 6

  • 572
  • 37.2g
  • 2192mg
  • 8.4g
    Sat. Fat
  • 2.5g
  • Expand

Ingredients Ingredients


1 tbsp. vegetable oil

1 medium onion, diced

2 cloves garlic, minced

1 (4 oz.) can diced green chilies, drained

1 (14.5 oz.) can diced tomatoes with green chilies, un-drained

1 (28 oz.) can enchilada sauce

12-14 (8-inch) yellow corn tortillas

2 cup grated cheddar cheese

Chopped cilantro or scallions for garnish, if desired

Step 1

Place the chicken strips on a layer of paper towels and allow to defrost at room temperature for 20 minutes or so. (This will allow you to easily cut some of the thicker strips length wise to better fit inside the rolled tortillas).

Step 2

Heat the vegetable oil in skillet over medium heat and add the onions and garlic. Sauté until onions are translucent, about 4 minutes. Add the green chilies and tomatoes and continue to cook for about 5 more minutes, until the liquid reduces slightly. Turn off heat and set aside.

Step 3

Pour about ¼ cup of the enchilada sauce in the bottom of a 9”x13” baking dish. Pour the rest of the sauce into a shallow bowl such as a pie pan. Dip a tortilla gently into the enchilada sauce until coated. Place in the casserole dish and spoon some of the green chili-tomato mixture on the bottom and then add a chicken strip. (Feel free to cut some of the thicker strips in half lengthwise to better fit inside a tortilla). Roll up and place enchilada seam side down into a single layer inside the baking dish. Continue with the remaining tortillas until they all fit snugly inside the baking dish. (Don’t worry if some of the enchiladas are thicker than the others, they will all meld in the baking process.)

Step 4

Pour any of the remaining green chili-tomato mixture over the tortillas and then pour the remaining enchilada sauce over the entire dish. Sprinkle the cheese over top and bake for 25 minutes. Garnish with chopped cilantro or scallions.

tip TIP

TIP: Feel free to add black beans or even rice to roll inside the enchiladas.

Ta Da Ta Da

Crispy Chicken Enchiladas

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Flavorful chicken enchiladas are even tastier when made with crispy chicken strips and corn tortillas. Add black beans and rice for a heartier meal. Serves 6

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