Chicken Enchiladas
by:
Quick & easy, the perfect Mexican dish any night of the week.
ingredients
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serves: 9
3 c cooked, shredded chicken
1 tub Santa Fe Cooking Cream (made by Philadelphia Cream Cheese)
1 can diced tomatoes, drained
1 small onion, chopped
1 1/2 Mexican blend cheese
8 flour tortillas (I like the larger ones)
2 tsp vegetable oil
Nutrition Facts
Chicken Enchiladas
Servings Per Recipe: 9
Amount per Serving
Calories: 296
- Total Fat: 13.6 g
- Saturated Fat: 6.3 g
- Trans Fat: 0 g
- Cholesterol: 82.3 mg
- Sodium: 451.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1 g
- Sugars: 4.1 g
- Protein: 24.8 g
preparation
1. Preheat oven to 350F.
2. In a large skillet, cook onions in oil until crisp-tender, about 4-5 minutes.
3. Stir in chicken, tomatoes, 3/4 c. cooking cream and 1/2 c. cheese. Heat through.
4. Spoon about 1/3 c. of mixture in each tortilla.
5. Roll tightly and place in a greased, 9x13 baking dish, seam side down.
6. Spread the remaining cooking cream over the top of the enchiladas and top w/ remaining cheese.
7. Cover and bake 15-20 minutes until heated through and cheese is melted.
Cooks' note:
I like to use roasted chicken. 3 boneless chicken breasts, coated w/ olive oil, seasoned w/ salt and pepper. 400F degree oven for 30 minutes. Cool and shred.
1
comments
Mommy_loves_to_cook
January 30, 2012