Simple Cream Cheese Chicken Enchiladas

READY IN: 55minsYIELD: 8-12 enchiladas

INGREDIENTS

  • 2cupscooked chicken, shredded
  • 1tablespoonbutter
  • 1diced onion
  • 1bell pepper
  • 8ouncesmushrooms
  • 1 (8 ounce) package cream cheese, cubed
  • 12 cupsour cream
  • 12 teaspoonchili powder
  • 12 teaspooncumin
  • 1 12 cupsshredded cheddar cheese
  • 1 (10 ounce) can rotel
  • 8 -12flour tortillas
  • 2 (10 ounce) cans enchilada sauce (red, green, or one of each)
  • NUTRITION INFO

    Serving Size: 1 (588) g

    Servings Per Recipe:4

    Calories: 848.8

    Calories from Fat 465 g 55 %

    Total Fat 51.8 g 79 %

    Saturated Fat 27.5 g 137 %

    Cholesterol 182.1 mg 60 %

    Sodium 2451.9 mg 102 %

    Total Carbohydrate55 g 18 %

    Dietary Fiber 6 g 23 %

    Sugars 16.7 g 66 %

    Protein 42.3 g 84 %

    DIRECTIONS

  • Preheat oven to 350 degrees.
  • In a large skillet melt the butter over medium heat.
  • Sautee the onions, mushrooms, and bell pepper until softened, 10-15 minutes.
  • Add in the cream cheese, sour cream, chili powder, cumin, and 3/4 cup of shredded cheddar cheese.
  • Heat until all the cheeses are completely melted.
  • Combine in the shredded chicken.
  • Coat a baking dish with cooking spray.
  • Scoop a large spoonful of the chicken mixture into the center of a tortilla, roll, and place it seam side down into the baking dish.
  • Repeat until you are out of the chicken mixture, tortillas, or room in your dish.
  • Pour enchilada sauce over the top of the enchiladas (I like to make half with red sauce and half with green sauce).
  • Cover with the remaining cheese.
  • Bake at 350 degrees for 20-25 minutes, uncovered.
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