Try this To-Die-For Cream Cheese Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionCook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. Layer the rice & black beans to your taste on the tortillas. and top with the chicken mixture in each tortilla. Roll up each of the tortillas and place them in the baking dish seam side down. Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.
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Serving Size: 1 Serving (553g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1499 | ||
Calories from Fat: 135 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 611.7mg | 21 % | |
Potassium 711.4mg | 19 % | |
Total Carbohydrate 301.5g | 89 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 285.3g | ||
Protein 31.6g | 45 % | |
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: 1499
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