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Green Chile Cream Cheese Chicken Enchiladas
Ready in just 35 minutes, these Cream Cheese Chicken Enchiladas are perfect for weeknight dinners! Serve with rice, beans, or chips and salsa!
Course
Main Course
Cuisine
Mexican
Keyword
chicken enchiladas
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
5
Calories
636
kcal
Author
Emily Grace
Ingredients
1
pound
cooked chicken
(shredded or cubed)
1/4
cup
butter
1/2
onion
, diced
4
oz
green chiles
, drained
3
oz
cream cheese
1/2
tsp
salt
1/4
tsp
pepper
1/4
tsp
cumin
8-10
fajita-size flour tortillas
1/3
cup
heavy cream
1
cup
Monterey Jack cheese
, shredded
Instructions
Heat oven to 350 degrees F.
Melt butter in a large skillet over medium heat.
Add onion and cook, stirring frequently, until softened. About 5 minutes.
Add cooked chicken, green chiles, cream cheese, salt, pepper, and cumin.
Continue cooking until cream cheese is melted and ingredients are fully incorporated. Remove from heat.
Spoon roughly 1/3 cup filling down the center of each tortilla.
Roll closed and set seam-side down into a baking dish.
Repeat with remaining tortillas until filling runs out.
Drizzle evenly with cream and sprinkle with shredded cheese.
Bake, uncovered, for 20-25 minutes or until cheese is melted and tops are golden brown.
Nutrition
Calories:
636
kcal
|
Carbohydrates:
28
g
|
Protein:
32
g
|
Fat:
43
g
|
Saturated Fat:
21
g
|
Cholesterol:
153
mg
|
Sodium:
967
mg
|
Potassium:
334
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
995
IU
|
Vitamin C:
3.5
mg
|
Calcium:
263
mg
|
Iron:
3
mg