THE 400TH-SOMETHING CHICKEN ENCHILADAS

The 400th-Something Chicken Enchiladas image

Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Recipe #39681, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Recipe #35659). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

Provided by Starrynews

Categories < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

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Ingredients

1 ounce cream cheese, softened
1 ounce sour cream
1 tablespoon taco seasoning
1/4 teaspoon cumin
1/4 teaspoon chili powder
cayenne pepper, to taste
2 ounces green chilies, diced
1/4 cup tomatoes, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3 ounces shredded cheese, divided
1 chicken breast, cooked and shredded
2 burrito-size flour tortillas
8 ounces enchilada sauce, of your choice

Steps:

Preheat oven to 350°F
Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
Smother with enchilada sauce and top with remaining shredded cheese.
Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.

Nutrition Facts : Calories 638.5, Fat 30.6, SaturatedFat 14.3, Cholesterol 97.1, Sodium 2060.5, Carbohydrate 57.3, Fiber 5.8, Sugar 13.5, Protein 33.6