Chicken Enchiladas

7
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"I use recipe #recipe17376 for the sauce."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (389.9 g)
  • Calories 440.7
  • Total Fat - 22.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 86.3 mg
  • Sodium - 1868.7 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 5.9 g
  • Sugars - 15.6 g
  • Protein - 19.5 g
  • Calcium - 290.6 mg
  • Iron - 4.1 mg
  • Vitamin C - 74.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 350.

Step 2

Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.

Step 3

Add Tomatoes, seasonings, Stir to combine.

Step 4

Add chicken and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).

Step 5

Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.

Step 6

In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.

Step 7

Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish.

Step 8

Pour remaining Enchilada sauce over the top of the tortillas.

Step 9

Sprinkle cheese over the top.

Step 10

Bake for about 20-30 minutes until cheese is melted and side are bubbling slightly.

Tips & Variations


No special items needed.

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