Perdue
Three Cheese Chicken Enchiladas
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Three Cheese Chicken Enchiladas

Three Cheese Chicken Enchiladas

Serves 4 | Prep/Cook Time:
  • Calories 310
  • Protein 17g
  • Sodium 1350mg
  • Sat.Fat 6g
  • Sugar 9g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 310
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 50mg 17%
Sodium 1350mg 56%
Total Carbs 30g 10%
Dietary Fiber 5g 20%
Sugars 9g
Protein 17g
Vitamin A 20%
Vitamin C 8%
Calcium 6%
Iron 10%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 cups PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
2 1/2 cups prepared enchilada sauce, divided
1/2 cup scallions, sliced
1/2 cup cilantro, chopped, divided
4 corn-flour tortillas (8.5 inch)
1/2 cup reduced-fat cream cheese (8 oz.)
1 cup Cheddar-Jack cheese, shredded
1/2 cup non-fat Greek-style yogurt, optional
Instructions
1 Preheat oven to 350°F.
2 In a saucepan, heat 1 cup enchilada sauce to a simmer. Add shredded chicken and scallions to sauce and simmer on low for 2 minutes. Remove from heat and stir in 1/4 cup cilantro.
3 In a low, flat baking dish (approximately 2 quarts), spread 1/4 cup enchilada sauce. Fill 4 tortillas each with 1/2 cup chicken-enchilada mixture and dollop each with 2 tablespoons cream cheese. Roll up and place in baking dish, seam-side down. Drizzle an additional 1 1/4 cups enchilada sauce over top and sprinkle with remaining 1/4 cup cilantro. Sprinkle top evenly with cheese.
4 Bake 30-35 minutes or until dish is bubbling and heated through and cheese is melted. Remove from heat and serve hot, 1 enchilada per serving, garnished with 2 tablespoons yogurt if desired.