Wednesday, June 20, 2012

Seriously Simple Chicken Enchiladas

I've recently tried a new recipe as part of my 25 by 25 list. It may be a new favorite! My mom shared a recipe with me for Chicken Enchiladas. One enchilada is very filling! This recipe is super simply but can be modified even more, if you wish! For example, we added pinto beans and it tasted great. My husband suggested adding green chiles. You could even top them with sour cream and black olives; the options are endless!

New Recipe #14 of 25

Seriously Simple Chicken Enchiladas

Serves: 6
Nutrition per Serving: 368 calories, 10 fat, 32 carbs, 33 protein


1 lb chicken (chopped into bite size pieces)
8 oz. fat free cream cheese
16 oz. mild salsa
1.5 cup shredded cheddar
8 medium flour tortillas


1. Preheat oven to 375 degrees. Cook chicken in skillet over medium heat; drain.

2. Add 1/2 jar of salsa and 8 oz cream cheese to skillet with chicken. Stir on medium heat until cream cheese is melted throughout. Typically 10 minutes.

3. Spread 2 tbsp. of salsa to bottom of casserole dish. Add 3 tbsp of chicken mixture to each tortilla and roll up. Drizzle remaining salsa on top of enchiladas. Sprinkle with cheese.

4. Bake enchiladas for about 15 minutes.

Let me know if you give this recipe a try!

1 comment:

  1. YUM! I haven't had mexican flavours in a long time. I'll have to look around for a low carb version of this!