Smothered Chicken Enchiladas
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
542
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- ½ cup cream cheese (at room temperature)
- ¼ cup Sour cream
- 2 cups chunky Salsa (divided)
- 2 cups shredded Cheese (Mexican 4 cheese blend)
- 2 cups Cooked chicken (shredded)
- 1 cup frozen Corn (thawed)
- ½ tsp Cumin
- ¼ tsp cayenne pepper
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 scallions (cleaned and thinly sliced)
- 14 Tortillas (6-8 inches)
Preparation steps
1.
Preheat oven to 325º F / 160º C.
2.
In a mixing bowl, cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1 cup of shredded cheese.
3.
In a separate bowl, combine shredded chicken, corn, cumin, cayenne, salt, pepper and scallions. Add the chicken mixture to the creamed cheese mixture, stirring to blend.
4.
Spread 1/2 cup salsa in the bottom of a baking dish. Place about 1/3 cup of the filling mixture on a tortilla, roll the tortilla up and transfer to the baking dish, seam side down. Repeat until all the tortillas are rolled.
5.
Pour the remaining salsa over the enchiladas, spreading the sauce with the back of a spoon or spatula. Sprinkle remaining cheese over the top.
6.
Transfer to preheated oven and bake for 20 to 25 minutes, or until heated through and bubbly. Serve hot.
