Cream Cheese Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheese tortillas rolled with shredded chicken and topped with a creamy chile-cream cheese sauce. Easy to assemble and freezer-friendly, these enchiladas make a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 2 cloves garlic, (minced)
- ½ white onion, (diced)
- 4 ounces cream cheese, (softened)
- 4 ounces diced green chiles
- 1 ½ cups salsa verde (or green enchilada sauce)
- ½ cup sour cream
- 2 cups shredded chicken
- 2 cups shredded Mexican blend cheese
- 8 (10-inch) flour tortillas, ( warmed (often labeled as burrito-size))
- For topping (optional): Sour cream, chopped cilantro, diced tomatoes
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2168mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 634mg
- Calcium
- 750mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2168MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.