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4 servings, 2 enchiladas (280 g) each
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Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Prepare using corn tortillas. To prevent cracking, warm tortillas as directed on package before filling and baking as directed.
We've taken a favourite enchilada recipe and made it over by adding red peppers, and preparing it with Philadelphia Light Brick Cream Cheese Spread and whole wheat tortillas. These changes will result in a savings of 70 calories and 5g of total fat, including 2g of saturated fat, per serving.
This flavourful chicken recipe is sure to help you and your family eat right. As a bonus, the red peppers, salsa and tortillas team up to provide a very high source of fibre, per serving.
* 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.
We all loved this recipe. The ***** cheese gives it the right touch for ****** it creamy and a hint of sweetness.
Turned out really well !
Loved it and so did my man. Super easy and delicious. We've now taken the idea and started to create our own variations of enchiladas. Made butter chicken enchiladas the other night, cooked chicken, pepper and an onions then added a can of butter chicken sauce and a little bit of cream cheese. Rolled into a flour tortilla and topped with a little cheddar and baked. Delicious as well, my man age it all up and bragged to all his friends about it.