The Recipe Critic · by Alyssa Rivers★ 5.0 (6)
Cream Cheese Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 73%
CARBS 49G35% OF CAL
0G FIBER42G OTHER7G TOTAL SUGAR
FAT 29G46% OF CAL
13G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy enchiladas filled with chicken, three cheeses, and green enchilada sauce, topped with more cheese and baked. Rich and flavorful, a crowd-pleasing Mexican main dish.
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View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces cream cheese, (room temperature)
- 4 ounce can green chiles, (fire roasted)
- 1 cup Mexican blend shredded cheese, (divided)
- 1 cup shredded Colby jack cheese, (divided)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- ¼ cup lime juice
- 2 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 12 flour tortillas, (6 inch)
At a glance
PER SERVING · TIME 60M
CAL 28%·PRO 73%
CARBS 49G35% OF CAL
0G FIBER42G OTHER7G TOTAL SUGAR
FAT 29G46% OF CAL
13G SAT16G UNSAT
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
- 40m
- Sodium
- 1542mg
- 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
- 214mg
- Calcium
- 374mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.