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These chicken enchiladas are great. Even my 5-year-old loves them!
Ingredients
- 1 tablespoon olive oil
- 2 cooked chicken breasts, shredded
- 1 onion, diced
- 1 green bell pepper, diced
- 1 ½ cloves garlic, chopped
- 1 cup cream cheese
- 1 cup shredded Monterey Jack cheese
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 8 (10 inch) flour tortillas
- 2 cups enchilada sauce
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until cheese melts, about 5 minutes. Stir in tomato sauce, chili powder, parsley, oregano, salt, and black pepper.
Step 3
Divide mixture evenly onto tortillas, roll tortillas around filling, and arrange them in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
Step 4
Bake in the preheated oven until cheese melts and begins to brown, about 15 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 605 | |
| % Daily Value * | |
| Total Fat32g | 41% |
| Saturated Fat15g | 74% |
| Cholesterol98mg | 33% |
| Sodium1341mg | 58% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber5g | 17% |
| Total Sugars5g | |
| Protein32g | |
| Vitamin C23mg | 116% |
| Calcium371mg | 29% |
| Iron5mg | 29% |
| Potassium723mg | 15% |
*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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