Baked Chicken Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 oz. cream cheese, softened1/4 cup sour cream2 cups prepared salsa2 cups grated Cheddar or Monterey Jack Cheese2 cups shredded cooked chicken1 cup corn, canned or frozen1/2 tsp cumin1/4 tsp cayennesalt and pepper4 scallions, thinly sliced12 to 14 soft 6 to 8-inch flour or corn tortillas
Preheat oven to 325 degrees F. In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 2 scallions. Add the chicken mixture to the cheese mixture and stir to combine. In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish seam side down. Repeat process for remaining tortillas. Spread remaining salsa over enchiladas evenly. Sprinkle remaining cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven for 20 - 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve. Yields 6-7 servings as an entree.
Number of Servings: 8
Recipe submitted by SparkPeople user BUDS_DAWG.
Number of Servings: 8
Recipe submitted by SparkPeople user BUDS_DAWG.
Nutritional Info Amount Per Serving
- Calories: 527.8
- Total Fat: 21.8 g
- Cholesterol: 76.8 mg
- Sodium: 959.6 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 4.2 g
- Protein: 29.7 g
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