READY IN: 55minsYIELD: 8-12 enchiladas
INGREDIENTS
2cupscooked chicken, shredded 1tablespoonbutter 1diced onion 1bell pepper 8ouncesmushrooms 1 (8 ounce) package cream cheese, cubed 1⁄2 cupsour cream 1⁄2 teaspoonchili powder 1⁄2 teaspooncumin 1 1⁄2 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.Source: Read Full Article