Smothered Chicken Enchiladas

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Smothered Chicken Enchiladas
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
469
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie469 kcal(22 %)
Protein25.57 g(26 %)
Fat21.16 g(18 %)
Carbohydrates44.09 g(29 %)
Sugar added0 g(0 %)
Roughage1.67 g(6 %)
Vitamin A165.98 mg(20,748 %)
Vitamin D0.21 μg(1 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.17 mg(15 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.35 mg(25 %)
Folate15.17 μg(5 %)
Pantothenic acid0.74 mg(12 %)
Biotin0.36 μg(1 %)
Vitamin B₁₂0.58 μg(19 %)
Vitamin C2.73 mg(3 %)
Potassium364.02 mg(9 %)
Calcium348.61 mg(35 %)
Magnesium33.42 mg(11 %)
Iron0.98 mg(7 %)
Iodine0.07 μg(0 %)
Zinc1.31 mg(16 %)
Saturated fatty acids11.07 g
Cholesterol77.74 mg
Author of this recipe:

Ingredients

for
8
Ingredients
½ cup
cream cheese (at room temperature)
¼ cup
2 cups
chunky Salsa (divided)
2 cups
shredded Cheese (Mexican 4 cheese blend)
2 cups
Cooked chicken (shredded)
1 cup
frozen Corn (thawed)
½ teaspoon
¼ teaspoon
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.