Cream Cheese Chicken and Spinach Enchiladas

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8
Servings

30m
Prep Time

40m
Cook Time

1h 10m
Ready In

Recipe: #12570

May 18, 2014

recipe by:
Felix4067

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recipe by:
Felix4067

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

Original recipe yields 8 servings

Metric US

I've Tried It

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.

Tags : Dinner Main Dish