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Recipe Summary

prep:
20 mins
bake:
20 mins
bake:
5 mins
total:
45 mins
Servings:
8
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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; fat 20g; cholesterol 77mg; saturated fat 10g; carbohydrates 30g; protein 25g; sodium 930mg.
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