Chicken and Cream Cheese Enchiladas
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 593kcal
Ingredients
- 2 chicken breasts cooked and sliced or shredded
- 4 oz. cream cheese
- ½ 26 oz. jar black bean and corn salsa
- 6-8 small flour tortillas
- ½ cup cheddar cheese shredded
Instructions
- Cut the cream cheese into cubes and put it in a microwave-safe bowl and pour about half the salsa over the cream cheese.
- Warm in the microwave for 1-2 minutes to melt the cream cheese.
- Stir and heat longer as needed until melted.
- Add the sliced chicken to the cream cheese and salsa, stirring to combine.
- Fill tortillas with the mixture, rolling and placing in a greased 9×13 casserole dish.
- Pour remaining salsa over the top of the filled tortillas.
- Top with cheddar cheese and bake at 350° for 20-30 minutes or until hot and bubbly.
Notes
Rotisserie chicken works well for this recipe.
Nutrition
Calories: 593kcal | Carbohydrates: 41g | Protein: 46g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1691mg | Potassium: 1070mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1331IU | Vitamin C: 4mg | Calcium: 281mg | Iron: 3mg