Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy and cheesy enchiladas filled with shredded chicken and green chilies, smothered in sauce and cheese. A crowd-pleasing casserole that tastes labor-intensive but is weeknight-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cooked chicken (shredded, rotisserie chicken works great!)
- 8 ounces cream cheese (softened)
- 4 ounces green chilies (1 small can)
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 cup Monterey Jack cheese (shredded )
- salt and black pepper (to taste)
- 8-10 small flour tortillas (or corn tortillas, if preferred)
- 15 ounces red enchilada sauce (1 can)
- 1 cup Mexican blend (or cheddar cheese, shredded)
- ½ cup red onion (finely diced)
- 1 tablespoon fresh cilantro (chopped)
- ½ cup tomatoes (finely chopped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1131mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 318mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.