Try this Cheese and Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionPreheat Oven to 350 degrees. 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 or each tortilla; roll up. Place in 13x9 inch 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. Makes 4 servings.
Per serving: 513 calories, 16 g total fat (9 g sat fat), 92 mg chol, 58 g total carb, 2 g fiber, 5 g sugars, 30 g protein.
May want extra salsa on top.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 202 | ||
Calories from Fat: 105 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 65.1mg | 20 % | |
Sodium 240.2mg | 8 % | |
Potassium 206.4mg | 5 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.5g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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