CHICKEN ENCHILLADAS
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of CHICKEN ENCHILLADAS calories by ingredient
Introduction
This recipe is from Philadelphia website. It is a makeover, chicken version, without some ingredients. This recipe is from Philadelphia website. It is a makeover, chicken version, without some ingredients.Number of Servings: 8
Ingredients
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1 medium onion, chopped
2 tablespoons unsalted butter
11 oz chicken breast, cooked and shreded
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon pepper
6 ounces cream cheese, cubed (i used Philadelphia)
1½ cups chunky salsa
1½ cups shredded monterey jack cheese
8 Brazilian Pancake flour (recipe here) http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2484048
Tips
I use my own recipe for enchiladas, that I'm sharing as Brazilian Pancake flour
Directions
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.