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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas Recipe

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Prep/Cook Time: 40 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Non-stick cooking spray
8 flour tortillas
Salt and ground black pepper
1 can diced tomatoes (10 ounces)
1 can chopped green chilies(4.5 ounces)
1 cup green cilantro leaves
1/4 cup sour cream


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine both cheeses; set aside. Spray a 13x9x2 pan with no-stick spray. Rub tortillas lightly with water and microwave for about 10 seconds or until warm.
  3. Cut cooked chicken meat into bite size pieces, divide evenly among each tortilla; sprinkle with salt and pepper to taste.
  4. Divide cheese evenly among each tortilla, sprinkling over chicken. Roll tortillas up and place in baking pan; cover and bake 20 to 25 minutes or until cheese is melted.
  5. Meanwhile, put tomatoes and chilies in a small saucepan; heat through. Stir in cilantro, then top each enchilada with heated sauce and a tablespoon of sour cream.

  • Serving Size 299g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 530

  • Total Fat 27g (42%)

  • Saturated Fat 14g (70%)

  • Trans Fat 0g

  • Cholesterol 110mg (37%)

  • Sodium 1700mg (71%)

  • Total Carbohydrate 38g (13%)

  • Dietary Fiber 3g

  • Sugars 5g

  • Protein 35g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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