Cream Cheese Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cream cheese chicken enchiladas have a creamy chicken filling with tomatoes and green chilies, baked with sauce and cheese until bubbly. Easy and delicious, they're a comforting dinner favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (8 oz.) package cream cheese
- 1/4 cup sour cream or Greek yogurt
- 1 (10 oz) can Rotel tomatoes and green chilies (drained)
- 1 cup white corn (optional)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups cooked (shredded chicken (see notes))
- 1 cup shredded cheddar cheese (divided)
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce (divided)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1428mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 472mg
- Calcium
- 645mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.