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Name: Jodie's chicken and cheese enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/2 cup onion chopped; 1 clove garlic minced; 1 tablespoon olive oil; 2 cups chicken cooked, chopped; 1 4 oz can chopped green chilis; 1/4 cup chicken broth; 2 teaspoon chili powder; 4 ounces cream cheese; 1 teaspoon ground cumin; 6 flour tortillas; 1/4 pound velveeta cheese; 2 tablespoon milk

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INGREDIENTS

1/2 cup onion ; chopped
1 clove garlic ; minced
1 tablespoon olive oil
2 cups chicken ; cooked, chopped
1 4 oz can chopped green chilis
1/4 cup chicken broth
2 teaspoon chili powder
4 ounces cream cheese
1 teaspoon ground cumin
6 flour tortillas
1/4 pound velveeta cheese
2 tablespoon milk

Servings

INSTRUCTIONS

Heat oven to 400.

Saute onion, garlic and oil in skillet until tender. Stir in chicken, chilis, broth and seasonings. Saute until throughly heated, and stir in cream cheese until melted. Micorwave velvet and milk until melted, stirring often. Roll tortillas with chicken mixture. Place in 13x9 pan sprayed with cooking spray.

Pour velvet over top. Bake about 10 minutes until cheese is bubbly.

NOTES

I used lots of chili powder to give it more kick

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Nutrition

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Serving Size: 1 Serving (432g)
Recipe Makes: 6 Servings

Calories: 1251
Calories from Fat: 433 (35%)

Amt Per Serving		% DV

	Total Fat 48.1g	64 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 20.3g
	Polyunsanturated Fat 7.8g
Cholesterol 96.5mg		30 %
Sodium 2186.4mg		75 %
Potassium 696.1mg		18 %
Total Carbohydrate 156.7g		46 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 146.9g
Protein 45g		64 %
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.

About Our Nutrition Facts

Calories per serving: 1251

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