Cream Cheese Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cream cheese and sour cream make these chicken enchiladas rich and creamy, wrapped in tortillas and baked in enchilada sauce. A comforting, cheesy Mexican-inspired weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 5 ounces cream cheese (softened)
- 1/4 cup light sour cream
- 10 ounces enchilada sauce (canned is just fine)
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded Monterey jack cheese (divided)
- 2 cups cooked shredded chicken
- 1 cup frozen corn kernels (thawed (canned corn works just fine, but drain it first))
- 4 ounces diced green chiles (I used the tiny can you get by the taco sauce)
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper
- 4 scallions (thinly sliced)
- 8 8- inch flour tortillas
At a glance
PER SERVING · TIME 30M
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
- 20m
- Sodium
- 734mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 321mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.