Boil your 6 Chicken breasts until tender. You can use boneless or bone in doesnt matter
Let cool then shed (if your impatient like i am just run cold water on them and break them into peices they will cool faster)
Set chicken aside.
Preheat oven to 375 degrees
Put your butter and onion in a skillet or a pot (make sure it is large enough to fit all your chicken in)
After onions are translucent looking add the chili peppers and shredded chicken
Once that is hot turn off the heat and put in the cream cheese.
mix the cream cheese in with the rest until their are no chunks of cream cheese left.
Now pour one can of enchilada sauce into the bottom of a 16x11 inch pan (thats just what size i use to fit 8-10)
Dip one side of your tortilla in the sauce (that will be the inside of the tortilla)
Fill with the chicken cream cheese mix put some cheese in then roll up and put in pan
Continue this until the pan is full
Pour the second can of enchilada sauce on top and cover with cheese
Put in the oven and let cook for 45 minutes or until cheese is lightly browned.
(serving size changes depending on how much filling you put in them and how many you can fit into the pan)
I always have an extra can of enchilada sauce for left overs, I like a lot of sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (848g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1098 (63%)|
|Amt Per Serving||% DV|
|Total Fat 122g||163 %|
|Saturated Fat 45.2g||226 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 525.9mg||162 %|
|Sodium 1336.7mg||46 %|
|Potassium 1496.2mg||39 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 33.1g|
|Protein 118g||169 %|
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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: 1734
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