*Chicken Enchiladas using Philadelphia Cooking Creme

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.2
  • Total Fat: 8.0 g
  • Cholesterol: 43.1 mg
  • Sodium: 357.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 20.5 g

View full nutritional breakdown of *Chicken Enchiladas using Philadelphia Cooking Creme calories by ingredient
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*This recipe is adapted from the back of the Philadelphia Cooking Creme container. *This recipe is adapted from the back of the Philadelphia Cooking Creme container.
Number of Servings: 8


    3 cups chicken (I boiled and shredded mine, but could use rotesserie or canned chicken)
    1 container (about 1 cup) Cooking Creme Santa Fe Blend
    2 TBLS vegetable (or olive) oil
    1 cup stewed tomatoes (but campari tomatoes in boiling water until skins split, and then peeled/diced them, but could use canned, low-sodium variety)
    1 small onion (I diced half of a red onion)
    1/2 cup 2% milkfat four-cheese blend (I used about 1/4 cup of this and 1/4 cup of 2% milkfat sharp grated)
    8 whole wheat (or flour) tortillas (I used El Banderito brand)


Dice onion and cook with oil for about 5 minutes; add tomatoes and 3/4 cup cooking creme. Add shredded chicken and allow to cool slightly. Spread the 8 tortillas on the work surface and put 1/8 of the chicken mixture just to the left of the center in each, in a row. Roll from that end, ensuring that mixture does not come out of the ends. Place, seam down, in coated casserole, and spread remaining cooking creme on top. Bake for 20 minutes, covered, at 350 degrees. I then broiled them for 5 minutes, or until browned and bubbly.

Serving Size: Makes 8 enchiladas (approx. 8" long)

Number of Servings: 8

Recipe submitted by SparkPeople user VIKIFECAS.

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