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Name: Cream Cheese Chicken Enchiladas
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 10
Cuisine: Mexican
Ingredients: 3 boneless, skinless, chicken breasts or 9 boneless, skinless, thighs; 2 pkg Philly Cream Cheese; 4 cloves Garlic crushed; 1 Tbl Ground cumin; 2 tsp salt; 1 tsp Black pepper; 1 can petite diced tomatoes 15oz drained; 8 Green onions chopped; 1 can diced green chilies 7oz; 1/2 cup Fresh Cilantro optional; 1/4 cup Lime Juice; 2 cup shredded cheddar cheese divided; 10 Flour tortillas; 1 can green enchilada sauce 15oz

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INGREDIENTS

3 boneless, skinless, chicken breasts ; or 9 boneless, skinless, thighs
2 pkg Philly Cream Cheese
4 cloves Garlic ; crushed
1 Tbl Ground cumin
2 tsp salt
1 tsp Black pepper
1 can petite diced tomatoes ; 15oz drained
8 Green onions ; chopped
1 can diced green chilies ; 7oz
1/2 cup Fresh Cilantro ; optional
1/4 cup Lime Juice
2 cup shredded cheddar cheese ; divided
10 Flour tortillas
1 can green enchilada sauce ; 15oz

INSTRUCTIONS

Preheat oven to 350. Grease a baking dish.

Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.

Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.

Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.

Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

NOTES

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Cream Cheese Chicken Enchiladas

3 boneless, skinless, chicken breasts or 9 boneless, skinless, thighs
2 pkg Philly Cream Cheese
4 cloves Garlic crushed
1 Tbl Ground cumin
2 tsp salt
1 tsp Black pepper
1 can petite diced tomatoes 15oz drained
8 Green onions chopped
1 can diced green chilies 7oz
1/2 cup Fresh Cilantro optional
1/4 cup Lime Juice
2 cup shredded cheddar cheese divided
10 Flour tortillas
1 can green enchilada sauce 15oz

Preheat oven to 350.   Grease a baking dish.

Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

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Nutrition

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Serving Size: 1 Serving (428g)
Recipe Makes: 10 Servings

Calories: 1070
Calories from Fat: 283 (26%)

Amt Per Serving		% DV

	Total Fat 31.5g	42 %
	Saturated Fat 11.1g	55 %
	Monounsaturated Fat 13.6g
	Polyunsanturated Fat 4.9g
Cholesterol 68.8mg		21 %
Sodium 2037.7mg		70 %
Potassium 749.5mg		20 %
Total Carbohydrate 147.1g		43 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 137.6g
Protein 46.7g		67 %
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.

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Calories per serving: 1070

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