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Nutrition Facts
Serving Size 1 (714g) Recipe makes 2 servings
Calories 916
Calories from Fat 292		(31%)
Amount Per Serving		%DV
	Total Fat 32.5g	50%
	Saturated Fat 13.4g	66%
	Monounsaturated Fat 12.1g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 3275mg		136%
Potassium 1047mg		29%
Total Carbohydrate 91.1g		30%
	Dietary Fiber 8.1g	32%
	Sugars 14.3g
Protein 63.6g		127%
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Menus using this recipe:

Thanksgiving Leftovers Day 2

Tish

Chicken Enchiladas Menu

janem

Once A Month Cooking

Linda's Busy Kitchen

Cheese and Chicken Enchiladas (OAMC)

Recipe #81115 | 35 min | 20 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Tish
Jan 15, 2004

Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.

SERVES 2 -4 (change servings and units)

Ingredients

cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb)
1 cup reduced-fat sharp cheddar cheese, divided (4 oz)
1 cup picante sauce
3 ounces neufchatel cheese, diced
1 teaspoon cumin
1 1/2 cups bottled green taco sauce
8 6-inch flour tortillas

Directions

1
Coat a large skillet with cooking spray and saute onions until soft.
2
Meanwhile, mix chicken, 1/2 c.
3
cheddar, picante sauce and cream cheese.
4
Addto onions and cook over low heat until cheese begins to melt.
5
Spoon about 1/3 cup filling on each tortilla ands roll up.
6
Place enchiladas (seam side down) in a 9x13 baking dish.
7
Drizzle with taco sauce and remaining cheese.
8
*Note:I flash freeze them and bag at this point in family size portions.
9
If you are going ahead and eating now cover and bake at 350F 15 minutes.
10
If you are pulling from the freezer, thaw in the refrigerator then bake.

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Featured Reviews for This Recipe

From: Chef #850491

On Nov 12, 2009

Loved it! Needed a little more spice. Next time I am going to put in more peppers!

0 people found this review helpful

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From: cavedweller

On Sep 16, 2009

I followed the recipe pretty close. I added a can of green chillis. I then froze it. It turned out great. It did take a little longer in the oven about 25 mins and I had defrosted it. A quick and easy way to make the shredded chicken is put the breast in a crocpot with onions, 1/4 c broth and seasonings. Cook over night.

0 people found this review helpful

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From: Chef #502147

On May 18, 2007

cakiegirl I love this recipe! It was great when I made it without freezing first, and it was just as good after being frozen and reheated!! This will definitely be in our regular meal rotation! Thanks, Tish for another winner!

4 people found this review helpful

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From: Loves2Teach

On Nov 11, 2006

I am going to be honest, I wasn't sure if we would like this recipe. I put it all together with really high hopes, but was worried that it would defrost & be mushy. Also, when I went to put the green sauce on, I tasted it and realized I bought a brand we didn't like- so I made a quick cheese & rotel sauce to go on top. Thawed it in the sink w/ warm water for about an hour. It was awesome! Dh was mad at me because I took all of the lefovers to work for lunch the next day (and that never happens!). We will have this again soon. Thanks again Tish!

3 people found this review helpful

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