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
- Optional toppings: sour cream, salsa, chopped tomatoes, sliced avocado
Instructions
- Preheat the oven to 375°F.
- Spray a 9″ x 13″ baking dish with non-stick cooking spray and spread about 1 cup of enchilada sauce on the bottom.
- In a mixing bowl, combine cooked chicken, cream cheese, green chilis, and 2 cups of cheddar cheese until well mixed.
- Fill each tortilla with about half a cup of the chicken mixture and roll tightly. Place seam side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheddar cheese.
- Bake uncovered for approximately 30 minutes until bubbly and golden brown.
- Serve hot with desired toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg