Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups cooked chicken (cubed)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 3 cups shredded cheddar cheese
- 8 large flour tortillas
Instructions
- Preheat the oven to 375°F.
- Lightly spray a 9" x 13" baking dish with non-stick cooking spray. Spread 1 cup of enchilada sauce on the bottom.
- In a bowl, mix together the chicken, cream cheese, green chilis, and 2 cups of cheddar cheese until well combined.
- Fill each tortilla with about 1/2 cup of the mixture and roll them up tightly. Place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake uncovered for about 30 minutes or until heated through and cheese is golden brown.
- Serve topped with sour cream, salsa, chopped tomatoes, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (about 200g)
- Calories: 420
- Sugar: 2g
- Sodium: 900mg
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg