Saucy Chicken & Cheese Enchiladas (Baked)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 301.5
- Total Fat: 10.0 g
- Cholesterol: 70.9 mg
- Sodium: 667.9 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 4.0 g
- Protein: 29.5 g
View full nutritional breakdown of Saucy Chicken & Cheese Enchiladas (Baked) calories by ingredient
Introduction
Flavourful baked enchiladas that fill you up & taste great! Recipe from FoodNetwork.com Flavourful baked enchiladas that fill you up & taste great! Recipe from FoodNetwork.comNumber of Servings: 6
Ingredients
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1/4 cup Sour cream, reduced fat
4 ounces Cream cheese, fat-free
2 cups Salsa
2 cups Cheddar or Monterey Jack cheese
2 cups Chicken Breast or Ground Turkey, cooked & shredded
1 cup Corn Kernels, frozen or fresh
1/2 tsp Cumin
1/4 tsp Dried Oregano
1/4 tsp Cayenne Pepper
Salt & Pepper to taste
4 Scallions or Green Onions, thinly sliced
12-14 soft round 6-8 inch corn tortillas
Directions
Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
Makes 6 large tortillas or 8 small to medium. Serves 6 - 8 people.
Number of Servings: 6
Recipe submitted by SparkPeople user SJ_LAKOS.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.
Makes 6 large tortillas or 8 small to medium. Serves 6 - 8 people.
Number of Servings: 6
Recipe submitted by SparkPeople user SJ_LAKOS.