Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 1000mg
- Total Carbohydrates: 44g
- Protein: 31g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 35%
Recipe Source:
Hy-Vee Seasons Health 2009.