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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Coat one 4-quart or two 2-quart baking dishes with nonstick cooking spray. If using 1 dish, spread 1/3 cup of the enchilada sauce in bottom. If using 2 dishes, spread 3 tbsp of the enchilada sauce in bottom of each dish.

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  • In a bowl, combine chicken, 1 cup of the shredded cheese and 3/4 cup of the enchilada sauce.

  • Spread 2 tsp Neufchâtel on a tortilla. Spoon 2 to 3 tbsp chicken mixture in a strip in center of tortilla. Roll up tightly to enclose filling; transfer to prepared dish(es). Repeat with remaining tortillas, cream cheese and chicken mixture to yield 16 enchiladas.

  • Pour remaining sauce over enchiladas, dividing evenly between dishes. Top with remaining cheese. Bake at 375 degrees for 20 minutes. Increase temperature to 400 degrees and bake an additional 5 minutes, until cheese begins to brown slightly. Garnish with jalapeño slices, cilantro

Nutrition Facts

415 calories; total fat 20g; saturated fat 10g; cholesterol 77mg; sodium 930mg; carbohydrates 30g; fiberg; protein 25g.

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