Mexican Chicken Enchiladas
Servings and Ingredients
|1 tsp.||Hy-Vee Select olive oil|
|1||(4 oz) can Hy-Vee diced green chiles|
|1||small onion, chopped|
|½ c.||Hy-Vee skim milk|
|½ c.||shredded Monterey Jack cheese|
|¼ c.||Hy-Vee light cream cheese|
|1 c.||Hy-Vee enchilada sauce|
|2||cups cooked, shredded chicken breast|
|10||(6-inch each) Hy-Vee flour tortillas|
|½ c.||shredded Hy-Vee sharp cheddar cheese|
- Heat oil in a large skillet over medium-high heat. Add green chiles and onion; sauté 3 minutes or until soft. Add milk, Monterey Jack cheese, cream cheese and enchilada sauce; stir well. Heat until cheese is melted. Stir in chicken and remove from heat.
- Reserve 1 cup sauce mixture for topping. Fill each shell with about 1/4 cup sauce mixture, roll up and place seam-side-down in 9-by-13-inch baking dish. Top with reserved sauce mixture and cheddar cheese.
- Bake in 350-degree oven for 30 minutes or until heated through.
460 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 1000mg
- Total Carbohydrates: 44g
- Protein: 31g
Vitamin A 25%
Vitamin C 20%
Hy-Vee Seasons Health 2009.