Cheesy Chicken Enchiladas from Seasons

Recipe

Cheesy Chicken Enchiladas from Seasons

Primary Media

Plate of cheesy chicken enchiladas, topped with sour cream and chopped green onion

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3.5 out of 5 stars
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6 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    12Hy-Vee corn tortillas

    Directions

    1. Preheat oven to 375 degrees.
    2. 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.
    3. In a large bowl, toss together chicken, corn, chilies, cumin, cayenne and green onion. Stir the cheese mixture into the chicken mixture.
    4. Spread 1/2 cup enchilada sauce over the bottom of a greased 9-by-13-inch baking dish.
    5. Heat tortillas for 20 to 30 seconds in microwave to warm.
    6. 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.
    7. Pour remaining 3/4 cup enchilada sauce over enchiladas, spreading to coat. Sprinkle remaining 1 cup shredded cheese over the top.
    8. 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.