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Cream Cheese Chicken Enchiladas
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Ingredients
3
skinless, boneless chicken breasts
2 packages
cream cheese, softened
4 cloves
garlic, crushed
1 tablespoon
ground cumin
2 teaspoons
salt
1 teaspoon
ground black pepper
1 can
petite diced tomatoes
8
green onions, chopped
1 can
diced green chiles
1/2 cup
fresh cilantro, chopped
1/4 cup
lime juice
2 cups
shredded Cheddar cheese, divided
10
large flour tortillas
1 can
green enchilada sauce
Instructions
STEP 1
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
STEP 2
Boil water in a saucepan. Cook chicken until no longer pink, 7 to 10 minutes. Remove and let cool.
STEP 3
Beat cream cheese, garlic, cumin, salt, and pepper in a bowl. Stir in tomatoes, green onions, chiles, cilantro, and lime juice. Mix in 1 cup Cheddar cheese.
STEP 4
Shred chicken and mix with cream cheese mixture. Spoon 1/2 cup of filling into each tortilla. Fold and place in baking dish. Top with remaining cheese and enchilada sauce.
STEP 5
Bake for 20 minutes until hot and cheese is melted.
Nutrition Facts
(per serving)
Calories:
576 calories
Servings:
10 servings
Carbohydrates:
50 g
Fat:
31 g
Fiber:
4 g
Protein:
24 g
Sugar:
4 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes