First thaw out chicken breasts so that they are easy to cut. Then in a large skillet cook them until they are to your liking. I like to add a little bit of olive oil to them to make them stay moist.
At the same time as the chicken is cooking, cut the 1/2 block of cream cheese into small pieces so it is easier to melt. Then add the can of Chopped Green Chiles and mix it together until all of the cream cheese is melted.
Get out a 8x10 glass cooking dish and spray with non stick pan grease. Then pre-heat your oven to 425 degrees.
Take the chicken and put half of it into each 12 inch tortilla and fold over so that there are no opening in the tortilla at all, make sure you lay the seamed side down in the pan so that they do not open.
Then pour the Enchilada Sauce over the tortillas and sprinkle the cheese over the top.
Put them into the over for 10-15 minutes until all of the cheese is melted, take out and serve.
Do not put more than a half of can of enchilada sauce over these if you are only going to make 2. Unless you are doubling the recipe to make more of course. Also make sure you always use 12 inch tortillas otherwise they will break apart when you are trying to fold them, trust me, I found that out!
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|Serving Size: 1 Serving (389g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 486 (56%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 32.7g||164 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 298.9mg||92 %|
|Sodium 1041.3mg||36 %|
|Potassium 760.5mg||20 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.6g|
|Protein 88.6g||127 %|
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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: 864
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