Chicken & Cream Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 8 ounce packages of cream cheese1.75 chicken breasts 6 Mission Fajita Grande Flour Tortillas (8 inches)1 10 oz can Old El Paso Red Medium Enchilada Sauce1 10oz can Old El Paso Green Chili Enchilada Sauce1/2 Can chopped green chilis8 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)
Makes 8 4inch pieces when made in an 8 x 11 pan. Served casserole style, but you could eat it as an enchilada, though would only be 6 servings instead.
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.
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.
Nutritional Info 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
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