Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 4 oz. Hy-Vee cream cheese, softened | ||
| ¼ c. Hy-Vee sour cream | ||
| 1 (15 oz) can Hy-Vee enchilada sauce, divided | ||
| 2 c. Hy-Vee finely shredded cheddar Jack cheese, divided | ||
| 2 c. shredded cooked chicken | ||
| 1 c. frozen Hy-Vee corn, thawed | ||
| 1 (4 oz) can Hy-Vee diced chilies | ||
| ½ tsp. ground cumin | ||
| ¼ tsp. ground cayenne | ||
| ¼ c. diced green onion | ||
| 12 Hy-Vee corn tortillas |
Directions
- Preheat oven to 375 degrees.
- In a medium mixing bowl, cream together cream cheese and sour cream. Add 1/2 cup enchilada sauce and stir in 1 cup shredded cheese. Set aside.
- In a large bowl, toss together chicken, corn, chilies, cumin, cayenne and green onion. Stir the cheese mixture into the chicken mixture.
- Spread 1/2 cup enchilada sauce over the bottom of a greased 9-by-13-inch baking dish.
- Heat tortillas for 20 to 30 seconds in microwave to warm.
- Place about 1/3 cup chicken filling on each tortilla; roll up and place in baking dish with the seam-side down. Repeat for remaining tortillas.
- Pour remaining 3/4 cup enchilada sauce over enchiladas, spreading to coat. Sprinkle remaining 1 cup shredded cheese over the top.
- Bake uncovered 25 to 30 minutes or until hot and bubbly.
Nutrition facts
Servings
470 Calories per serving
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 85mg
- Sodium: 460mg
- Total Carbohydrates: 33g
- Protein: 24g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 25%
0%
Iron 6%
0%
Calcium 35%
Recipe Source:
Hy-Vee Seasons Comfort Foods Cookbook.