Mexican · medium

Cheese and Chicken Enchiladas

Name: Cheese and Chicken Enchiladas
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 1/2 cups Cooked Chicken, Shredded; 10 tortillas Flour or Corn Tortillas (8-inch); 28 oz (2 cans) Red Enchilada Sauce; 2 1/2 cups Shredded Mexican Cheese Blend; 4 oz Cream Cheese; 1/4 cup Sour Cream; 1 tsp Cumin; 1/2 tsp Garlic Powder; 3 stalks Green Onions

Saucy, cheesy enchiladas rolled with seasoned chicken and smothered in red enchilada sauce.

50 min
Total: 6
Serves: $23.00
Est. cost: 540
Cal/serving

Ingredients

Cooked Chicken, Shredded2 1/2 cups
Flour or Corn Tortillas (8-inch)10 tortillas
Red Enchilada Sauce28 oz (2 cans)
Shredded Mexican Cheese Blend2 1/2 cups
Cream Cheese4 oz
Sour Cream1/4 cup
Cumin1 tsp
Garlic Powder1/2 tsp
Green Onions3 stalks

Method

01
Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in the bottom of a 9x13 baking dish.
02
Mix shredded chicken with cream cheese, sour cream, 1 cup shredded cheese, cumin, and garlic powder.
03
Warm tortillas so they're pliable. Dip each in enchilada sauce. Fill with chicken mixture, roll tightly, and place seam-side down in dish.
04
Pour remaining enchilada sauce over all the rolls. Top with remaining shredded cheese.
05
Bake uncovered 25–30 minutes until cheese is bubbly and golden at edges.
06
Garnish with green onions and sour cream. Serve with rice and beans.

540
Calories: 36g
Protein: 42g
Carbs: 22g
Fat