Heat oven to 400 degrees. Lightly greased or sprayed with cooking spray a 9× 13 × 2" Baking dish. Shred or cut cooked chicken into pieces and place in large skillet, over med. Heat. Stirring occasionally, add the cream cheese and chilies. Reduce heat. Cook and stir until well blended. Spoon chicken mixture onto tortillas, roll up and place seam side down into prepared pan. Pour enchilada sauce over top and sprinkle with cheese.
Bake for 15 to 20 min. Or until hot and cheese is melted and just turning brown.
Remove from oven and let set for 5 to 10 min. Then serve with your garnishes. (Note: You can add a little of the enchilada sauce to your chicken mixture. Opt.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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