Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 package light cream cheese1 can black beans or 2 cups cooked1 can corn4 cups salsa verde2 cups or yield from about 1 lb. cooked chicken10 tortillas2 tsp. cumin1 T olive oil2 bell peppers1 red onion 2 cups or 1 package reduced fat cheesesalt and pepper if needed
Saute bell pepper and onion in olive oil.
Add boiled or leftover roasted chicken, beans and corn (drained).
Add salsa verde and 2 tsp cumin seed, ground.
Add cream cheese and stir till melted.
Fill 10 tortillas and roll. Place in sprayed baking dish.
Bake 10 minutes.
Top with cheese.
Bake an additional 15 minutes.
Top with the rest of the salsa verde.
Serving Size: 5 servings; 2 enchiladas a serving
* It won't let me adjust servings to 5. If anyone knows how, please let me know so I can fix it. I know it says ONE servings which is wrong.
Add boiled or leftover roasted chicken, beans and corn (drained).
Add salsa verde and 2 tsp cumin seed, ground.
Add cream cheese and stir till melted.
Fill 10 tortillas and roll. Place in sprayed baking dish.
Bake 10 minutes.
Top with cheese.
Bake an additional 15 minutes.
Top with the rest of the salsa verde.
Serving Size: 5 servings; 2 enchiladas a serving
* It won't let me adjust servings to 5. If anyone knows how, please let me know so I can fix it. I know it says ONE servings which is wrong.
Nutritional Info Amount Per Serving
- Calories: 2,427.4
- Total Fat: 112.3 g
- Cholesterol: 291.2 mg
- Sodium: 6,681.5 mg
- Total Carbs: 262.7 g
- Dietary Fiber: 106.3 g
- Protein: 152.7 g
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