Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups cooked chicken (or leftover cooked chicken, cubed)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 3 cups shredded cheddar cheese (plus more for the top if desired)
- 8 large flour tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup chopped tomatoes
- 1 whole avocado (sliced)
Instructions
- Preheat your oven to 375°F.
- Lightly spray a 9" x 13" baking dish with non-stick cooking spray and spread about 1 cup of enchilada sauce at the bottom.
- In a mixing bowl, combine cubed chicken, room temperature cream cheese, canned green chilis, and two cups of shredded cheddar cheese until well mixed.
- Fill each tortilla with half a cup of the chicken mixture, roll tightly, and place seam side down in the baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with the remaining cheddar cheese.
- Bake uncovered for about 30 minutes until heated through and cheese is golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 370
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg