Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups cooked chicken (cubed)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 3 cups shredded cheddar cheese
- 8 large flour tortillas
Instructions
- Preheat oven to 375°F.
- Lightly spray a 9" x 13" baking dish with non-stick spray and spread 1 cup of enchilada sauce on the bottom.
- In a mixing bowl, combine cubed chicken, cream cheese, green chilis, and 2 cups of cheddar cheese; mix well.
- Place about 1/2 cup of filling in each tortilla, roll tightly, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake uncovered for 30 minutes until heated through and cheese is golden brown.
- Top with sour cream, salsa, chopped tomatoes, and sliced avocado before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 170g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg