Chicken Enchilladas w/Corn Tortillas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 261.1
  • Total Fat: 12.5 g
  • Cholesterol: 45.0 mg
  • Sodium: 558.4 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.0 g

View full nutritional breakdown of Chicken Enchilladas w/Corn Tortillas calories by ingredient
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Chicken Enchilladas made with Corn Tortillas Chicken Enchilladas made with Corn Tortillas
Number of Servings: 12


    2T maragarine
    1-4oz can green chiles
    4oz reduced fat cream cheese
    1T milk
    1/4 tsp ground cumin
    1lb of chicken
    24 Mission Yellow Corn Tortillas
    1-10.75oz can Green Enchillada Sauce
    8oz reduced fat sour cream
    1 cup milk
    2 cups Kroger Hot Pepper Blend Cheese
    4oz Jalapeno Peppers


1 serving of corn tortilas is 2 tortillas


In a skillet cook 1T of canned green chiles in margarine over medium until tender.

In a pan toast the corn tortillas with non-stick spray about 10-15 seconds on each side until crispy.

In a mixing bowl, combine softened cream cheese, the 1T milk, jalapeno pepper and cumin. Add chicken and green chile mixture (from previous step). Stir till combined. Spoon about 3T of th chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down in a greased 9x13 pan.

In a medium bowl, combine enchillada sauce, sour cream, the 1 cup milk and remaining green chiles. Pour the enchillada mixture over the tortillas in the pan. coer with foil in a 350 degree oven for about 35-40 minutes or until heated through. Remove foil. Sprinkle enchilladas with the cheese. Return to oven to bake about 5 more minutes or until the cheese melts.

Makes 12 servings.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user KOSAKOWJ.

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