CHICKEN ENCHILLADAS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium onion, chopped2 tablespoons unsalted butter11 oz chicken breast, cooked and shreded¼ teaspoon salt¼ teaspoon ground cumin¼ teaspoon pepper6 ounces cream cheese, cubed (i used Philadelphia)1½ cups chunky salsa1½ cups shredded monterey jack cheese8 Brazilian Pancake flour (recipe here) https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2484048
In a large skillet, saute onion in oil until tender. Add the shredded chicken, chili powder, salt, cumin and pepper. Cook for around 5 minutes. Add the corn, heat and stir in cream cheese until melted.
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in greased 13×9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.
Serving Size: make 8 enchilladas
Number of Servings: 8
Recipe submitted by SparkPeople user MAYTEW.
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in greased 13×9 inch baking dish. Pour salsa over the top; sprinkle with cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through.
Serving Size: make 8 enchilladas
Number of Servings: 8
Recipe submitted by SparkPeople user MAYTEW.
Nutritional Info Amount Per Serving
- Calories: 294.6
- Total Fat: 16.3 g
- Cholesterol: 77.1 mg
- Sodium: 1,026.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.0 g
- Protein: 10.4 g
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