Creamy Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken and corn tortillas layered with creamy green enchilada sauce, cream cheese, sour cream, and Monterey Jack cheese. A comforting, cheesy baked casserole perfect for family dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tablespoons olive oil
- 1 small onion (finely diced)
- 1 poblano pepper (or ½ green pepper)
- 2 cloves garlic (minced)
- 4 ounces cream cheese (softened)
- 4 ounces canned mild green chiles (undrained)
- ½ teaspoon cumin
- 2 cups cooked shredded chicken
- ¾ cup sour cream (divided)
- 2 cups green enchilada sauce (divided)
- 1 ½ cup shredded Monterey jack cheese
- ¼ cup chopped fresh cilantro (optional)
- 10 small corn tortillas (or flour tortillas, 6-inch)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 55m
- Sodium
- 947mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 409mg
- Calcium
- 387mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 947MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.