- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 437.0
- Total Fat: 27.6 g
- Cholesterol: 105.0 mg
- Sodium: 978.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 0.7 g
- Protein: 21.9 g
Chicken & Cream Cheese EnchiladasSubmitted by: RANNVEIGS
IntroductionCan be made with lower fat cream cheese to reduce calories. I used frozen skinless chicken breasts and boiled them before hand to cook the chicken. Can be made with lower fat cream cheese to reduce calories. I used frozen skinless chicken breasts and boiled them before hand to cook the chicken.
2 8 ounce packages of cream cheese
1.75 chicken breasts
6 Mission Fajita Grande Flour Tortillas (8 inches)
1 10 oz can Old El Paso Red Medium Enchilada Sauce
1 10oz can Old El Paso Green Chili Enchilada Sauce
1/2 Can chopped green chilis
8 ounces of shredded great value fiesta cheese (weighed; it comes to about 2.25 cups in the measuring cup if you just toss it in and don't squish it)
Boil chicken to cook it before putting it into cream cheese.
Shred cooked chicken.
Mix cream cheese, chicken and green chilis together.
Put creamcheese chicken mixture into tortillas (they will be really full) and put into pan.
Pour enchilada sauces over tortillas and work down in between.
Cover with fiesta cheese
Bake for 30 minutes or until cheese is lightly browned. The chicken is already cooked so you are mostly warming up the cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user RANNVEIGS.