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Creamy chicken enchiladas your family and friends will love!
Ingredients
- cooking spray
- 1 cup chunky salsa
- 6 ounces cream cheese, softened
- 3 cups shredded, cooked chicken
- 8 (8 inch) flour tortillas
- 1 (15 ounce) can enchilada sauce
- ½ cup shredded Mexican cheese blend
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
Step 2
Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
Step 3
Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
Step 4
Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 409 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat9g | 45% |
| Cholesterol71mg | 24% |
| Sodium706mg | 31% |
| Total Carbohydrate34g | 12% |
| Dietary Fiber3g | 10% |
| Total Sugars1g | |
| Protein22g | |
| Vitamin C4mg | 22% |
| Calcium64mg | 5% |
| Iron3mg | 18% |
| Potassium421mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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