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Ingredientes
- 2 cups of pre-cooked rotisserie chicken
- 1 8 ounce package cream cheese, cubed
- 1/2 cup sour cream
- 1 tablespoon finely chopped onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups shredded cheddar cheese, shredded
- 1 4 ounce can green chilies
- 8 to 10 flour tortillas â corn tortillas also work well
- 1 20 ounce can red or green enchilada sauce
Direcciones
- Preheat oven to 350 degrees. De-bone chicken, and shred chicken into small pieces, if you donât have a rotisserie chicken you can use 3 to 4 cooked chicken breasts. In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies, chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses is completely melted. Coat baking pan with cooking spray. Scoop a heaping spoonful of chicken mixture onto tortilla, roll and place into pan with seam side down, repeat until all of the filling is used. Pour enchilada sauce over the rolled tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350 uncovered for 20-25 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 324 | |
| Calories from Fat 214 | 66% |
| Total Fat 24.19g | 30% |
| Saturated Fat 12.87g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 1023mg | 43% |
| Potassium 185mg | 5% |
| Total Carbs 8.99g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.94g | 5% |
| Protein 17.84g | 29% |
