Cheese and Chicken Enchiladas
With the purchase of cooked chicken breast from your grocer's deli, or if you just happen to have leftover chicken, it's a snap to assemble these creamy enchiladas the whole family will enjoy.
Nonstick cooking spray
1 small onion, chopped
1 1/2 cups cooked, shredded chicken breast meat
3/4 cup (3 ounces) shredded cheddar cheese - divided use
1 1/2 cups (12-ounce bottle) ORTEGA Salsa - Homestyle Recipe (Mild) - divided use
1/2 of an 8-ounce package reduced-fat cream cheese
8 (7 or 8-inch) soft taco-size fat free or regular flour tortillas
- Preheat oven to 350°F (175°C). Spray large nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
- Spoon a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9x2-inch (3-quart rectangular) baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese on top is melted. Top with additional salsa, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 501 Calories from Fat: 134 Total Fat: 15 g Saturated Fat: 9 g Cholesterol: 87 mg Sodium: 1662 mg Carbohydrates: 60 g Dietary Fiber: 2 g Sugars: 5 g Protein: 29 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.