Contributed By: DCC
Quick and Easy
With leftover cooked chicken, it's a snap to assemble these cream enchiladas.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Kids can help make it
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
Nonstick cooking spray
1 Small onion, chopped
1 1/2 cups (8 ounces) cooked, shredded chicken breast
3/4 cup (3 ounces) shredded cheddar cheese, divided
1 jar (16 ounces) salsa
1/2 of an 8-ounce Package reduced-fat cream cheese (Neufchatel)
8 (7 or 8 inch) fat free or regular taco-size flour tortillas
Preparation
Preheat oven to 350 degrees F. Spray large nonstick skillet with cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa, and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
Spoon a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch (3-quart rectangular) baking dish; drizzle with remaining 1-1/4 cups salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted.
Cook's Notes
Nutrition Information
Calories: 519
;
Total Fat: 22 g
;
Saturated Fat: 8 g
;
Polyunsaturated Fat: 1.4 g
;
Carbohydrates: 54 g
;
Protein: 24 g
;
Vitamin A: 1102 IU
;
Vitamin C: 7 mg
;
Calcium: 305 mg
;
Sodium: 1487 mg
;
Iron: 5.4 mg
;
Fiber: 4.5 g