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Ingredientes
- 4 ounce Cream cheese softened
- 1/4 c. Lowfat sour cream
- 2 c. Prepared salsa
- 2 c. Grated Cheddar or possibly Monterey Jack cheese
- 2 c. Shredded cooked chicken
- 1 c. Frzn corn kernels thawed
- 1/2 tsp Cumin
- 1/4 tsp Dry oregano
- 1/4 tsp Cayenne Salt to taste Freshly-grnd black pepper to taste
- 4 x Scallions thinly sliced
- 12 x Soft 6" to 8" flour or possibly corn tortillas - (to 14)
Direcciones
- Preheat oven to 325 degrees.
- In a medium bowl cream together the cream cheese and the lowfat sour cream. Stir in 1/2 c. of the salsa. Stir in 1 c. of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add in the chicken mix to the cheese mix and stir to combine.
- In a baking dish spread a 1/2 c. of the salsa over the bottom. Place about a 1/3-c. of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam-side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hrs in advance. Transfer to preheated oven and bake for 20 to 25 min till warm and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve hot.
- This recipe yields 6 to 7 servings as an entree, 12 to 14 servings as a side dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 423 | |
| Calories from Fat 277 | 65% |
| Total Fat 31.36g | 39% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 721mg | 30% |
| Potassium 472mg | 13% |
| Total Carbs 11.47g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.97g | 1% |
| Protein 24.14g | 39% |
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