Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups cooked chicken, cubed
- 8 ounces cream cheese, softened
- 4 ounces canned green chilis
- 3 cups cheddar cheese, shredded
- 8 large flour tortillas
Instructions
- Preheat your oven to 375°F.
- Spray a 9" x 13" baking dish with non-stick spray and spread about 1 cup of enchilada sauce at the bottom.
- In a bowl, mix cooked chicken, softened cream cheese, green chilis, and 2 cups of shredded cheddar until well combined.
- Fill each tortilla with approximately 1/2 cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.
- Bake uncovered for about 30 minutes or until heated through and cheese is golden brown.
- Let cool slightly before serving with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (approximately 170g)
- Calories: 430
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg