Easy Creamy Chicken Enchiladas

Easy Creamy Chicken Enchiladas

0 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    50 m
Recipe by  Old El Paso®

“This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!”

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Ingredients

Adjust Servings

Original recipe yields 10 enchiladas

Directions

  1. Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  2. In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  3. Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 644 cal
  • 32%
  • Fat
  • 41.1 g
  • 63%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 34 g
  • 68%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 1412 mg
  • 56%

Based on a 2,000 calorie diet

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