Mexican Chicken Enchiladas

Recipe

Main Dish
Mexican Chicken Enchiladas

Primary Media

Chicken enchiladas in flour tortillas topped with mixed vegetables and cheese with lime wedges on the side

User Rating

2.88 out of 5 stars
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16 ratings

Recipe Data

5
Servings

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    Servings and Ingredients

    Ingredients
    Serves 5
    QuantityIngredientAdd
    1 tsp.Hy-Vee Select olive oil
    1(4 oz) can Hy-Vee diced green chiles
    1small 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
    2cups cooked, shredded chicken breast
    10(6-inch each) Hy-Vee flour tortillas
    ½ c.shredded Hy-Vee sharp cheddar cheese

    Directions

    1. 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.
    2. 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.
    3. 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.