Cheesy Chicken Enchiladas

Dish type
Dinner
Serves
6
Ready in
55 minutes

Ingredients

  • 1 tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into ½-inch pieces
  • 1 garlic clove, minced
  • 6 oz. reduced-fat cream cheese, softened
  • 1/4 cup light sour cream
  • 1 1/4 cups shredded Cheddar or Monterey Jack, divided
  • 1 (4-oz.) can diced green chiles, drained
  • 1/2 cup sliced green onions
  • 1 (15-oz.) can enchilada sauce
  • 8 (6- to 7-inch) corn or flour tortillas

Directions

Prep Time
20 minutes
Cook Time
35 minutes
Ready in
55 minutes
  1. Preheat oven to 400°F. Coat a 13x9-inch baking dish with nonstick cooking spray; set aside. In a large nonstick skillet heat oil over medium heat. Add chicken and garlic; cook and stir 3 to 5 minutes or until chicken is no longer pink. Set aside.
  2. In a medium bowl combine cream cheese, sour cream and 3/4 cup of the cheese. Add chicken mixture, chiles and green onions; mix well. Spread 1/3 cup of the enchilada sauce in baking dish. Spread 1/4 cup of the chicken mixture down the center of each tortilla, rolling up tortilla to enclose filling. Place seam side down in baking dish. Pour remaining enchilada sauce over rolled tortillas.
  3. Cover baking dish with foil and place in oven. Bake 20 minutes. Remove foil; top with remaining 1/2 cup cheese. Return to oven and bake 8 to 10 minutes or until cheese melts. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 375, Calories Fat 159, Total Fat 17g, Saturated Fat 9g, Cholesterol 85mg, Sodium 832mg, Carbohydrate 27g, Protein 28g
Serving Size1
Calories375
Calories Fat159
Calories (fat) extra42
Total Fat17g
Total Fat (extra)27
Saturated Fat9g
Saturated Fat (extra)45
Cholesterol85mg
Cholesterol (extra)29
Sodium832mg
Sodium (extra)35
Potassium147mg
Carbohydrate27g
Carbohydrate (extra)9
Fiber2g
Fiber (extra)10
Sugars4g
Protein28g
Omega30g
Vitamin A698IU
Vitamin A (extra)14
Vitamin C13mg
Vitamin C (extra)22
Iron1mg
Iron (extra)7