Creamy Chicken Enchiladas

40 8 servings, 1 enchilada (200 g) each
Recipe By
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Prep Time
20
min.
Total Time
40
min.
Servings

8 servings, 1 enchilada (200 g) each

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Heat oil in large skillet on medium heat. Add vegetables; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Add chicken, sour cream, and 1/2 cup each cheese and salsa; mix well.
  • Spread remaining salsa onto bottom of 13x9-inch baking dish. Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining cheese. Cover.
  • Bake 15 to 20 min. or until heated through.

Special Extra

Top with chopped jalapeño peppers, fresh cilantro, red onions, tomatoes and/or shredded lettuce just before serving.

Servings

  • 8 servings, 1 enchilada (200 g) each

Nutritional Information

Serving Size 8 servings, 1 enchilada (200 g) each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 11g
Saturated fat 4.5g
Cholesterol 55mg
Sodium 520mg
Carbohydrate 25g
Dietary fibre 2g
Sugars 4g
Protein 24g
   
Vitamin A 10 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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