Cream Cheese Chicken and Spinach Enchiladas

8
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"Adapted from www.auntbeesrecipes.com. I changed some things, added some things, and tweaked the cooking time."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (193.1 g)
  • Calories 330.1
  • Total Fat - 24.9 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 97.5 mg
  • Sodium - 500.7 mg
  • Total Carbohydrate - 9 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.8 g
  • Protein - 19.2 g
  • Calcium - 580.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F; spray a glass 9x13-inch pan with cooking spray.

Step 2

Melt butter in a large skillet over medium heat; add onion and sugar and saute, stirring occasionally, 20 minutes or until starting to brown.

Step 3

Add garlic to skillet; saute 2 minutes more, stirring frequently.

Step 4

Add chicken, spinach, Ro-Tel, and neufchatel cheese to skillet, reduce heat to medium-low, and cook, stirring occasionally, 5-10 minutes until thoroughly combined.

Step 5

Divide filling evenly down center of each tortilla; roll and place in prepared pan (they should completely fill the pan).

Step 6

Scatter cheese over top of enchiladas; slowly pour cream over top, making sure all of the cheese gets wet.

Step 7

Cover with foil and bake 20 minutes; remove foil and bake an additional 15-20 minutes, until cheese is starting to brown.

Step 8

Let stand 5-10 minutes before serving.

Tips & Variations


No special items needed.

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