Creamy Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft flour tortillas stuffed with shredded chicken and cheese, then smothered in a creamy white sauce made with cream cheese and green chiles. A comforting Tex-Mex casserole for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups cooked/rotisserie chicken (shredded)
- 3 cups shredded Mexican cheese blend, mozzarella, or Monterey Jack (divided)
- Salt & pepper (to taste)
- 8 (8-inch) flour tortillas
- 4 ounces cream cheese (softened)
- 2 tablespoons butter
- 1/2 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 cup half-and-half
- 1 cup chicken broth
- 2 (4 ounce) cans mild diced green chilies
- 1 teaspoon chili powder
- For serving: chopped cilantro and scallions (to taste)
At a glance
PER SERVING · TIME 55M
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
- 45m
- Sodium
- 988mg
- 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
- 160mg
- Calcium
- 420mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 988MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.