Chicken & Chile Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 lb. Cooked Chicken Breast 2 10oz cans Green Chile Enchilada Sauce1 4.5oz can Chopped Green Chiles8oz Neufchatel Cheese Low Fat Cream Cheese1/2 cup Sour Cream20 Corn Tortillas 8 oz Fiesta/Mexican Blend Cheese
Heat Oven to 400 and lightly spray 13x9" baking pan. Add 1/2 cup of Green Chile Enchilada Sauce to cover bottom of pan.
Chop up cooked chicken and add to pan with cubed cream cheese and chiles. Cook and stir until cream cheese is melted and blended.
Seperate the filling into two halfs, each half will make 10 enchiladas.
Spoon about 1 1/2 TBS filling on corn tortilla and sprinkle with the cheese blend. Roll up and lay seam dow in pan. It's a squeeze, but they will all fit.
Pour remaining enchilada sauce slowly over tops being sure to get some between each enchilada.
Bake for 25 minutes then sprinkle any leftover cheese on top and return to off oven to allow cheese to melt.
I also like a small can of chopped black olives on top, but it's optional.
Number of Servings: 20
Recipe submitted by SparkPeople user MUM2FIVE.
Chop up cooked chicken and add to pan with cubed cream cheese and chiles. Cook and stir until cream cheese is melted and blended.
Seperate the filling into two halfs, each half will make 10 enchiladas.
Spoon about 1 1/2 TBS filling on corn tortilla and sprinkle with the cheese blend. Roll up and lay seam dow in pan. It's a squeeze, but they will all fit.
Pour remaining enchilada sauce slowly over tops being sure to get some between each enchilada.
Bake for 25 minutes then sprinkle any leftover cheese on top and return to off oven to allow cheese to melt.
I also like a small can of chopped black olives on top, but it's optional.
Number of Servings: 20
Recipe submitted by SparkPeople user MUM2FIVE.
Nutritional Info Amount Per Serving
- Calories: 175.2
- Total Fat: 8.4 g
- Cholesterol: 36.3 mg
- Sodium: 337.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 1.0 g
- Protein: 10.8 g
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