Chicken Enchiladas

Satisfy cravings for Mexican foods. These roll-ups are stuffed with chicken, cheese, corn and chiles.

Makes 6 servings (2 enchiladas each)



1. Preheat oven to 375˚F. Grease a 13×9×2-inch baking dish.

2. In a medium mixing bowl, beat together cream cheese and sour cream. Add 1/2 cup enchilada sauce and stir in 1 cup shredded cheese. Set aside.

3. In a large bowl, toss together chicken, corn, chiles, green onion, cumin and cayenne pepper. Stir the cheese mixture into the chicken mixture.

4. Spread 1/2 cup enchilada sauce over the bottom of prepared baking dish.

5. Heat tortillas for 20 to 30 seconds in microwave to warm and soften.

6. Place about 1/3 cup chicken filling on each tortilla; roll up and place seam side down in baking dish.

7. Pour remaining 3/4 cup enchilada sauce over enchiladas, spreading to coat. Sprinkle the remaining 1 cup shredded cheese on the enchiladas.

8. Bake, uncovered, for 25 to 30 minutes or until hot and bubbly.

Nutrition Per Serving

470 Calories, 24g Fat, 13g Saturated Fat, 0g Trans Fat, 85mg Cholesterol, 460mg Sodium, 33g Carbs, 3g Fiber, 6g Sugar, 24g Protein. Daily Values: 25% Vitamin A, 25% Vitamin C, 35% Calcium, 6% Iron
© 2017 Marsh Supermarkets, Inc.