Main Dishes

Favorite Chicken Enchiladas

56

Easy creamy chicken enchiladas

4
1 lb boneless, skinless chicken
Chicken broth
1 jar salsa
8 oz package cream cheese
1 can diced tomatoes
1 can red or green enchilada sauce
1 cup shredded mexican cheese
flour tortillas
1 tsp cumin
1 tsp oregano
salt and pepper to taste
Preheat oven to 375 Boil your chicken in enough chicken broth to cover your chicken until cooked through Take your cooked chicken out of the broth, but save broth. Place chicken in bowl to shred. If you have a Kitchen aid mixer, place on low with a little broth for easy shredding. If you do not have a Kitchen aid, a hand mixer on low works just as well. Once shredded, place chicken in large pan with a little of the broth the chicken cooked in. Add cream cheese, salsa, diced tomatoes, cumin and oregano. Mix until all creamy. Take flour tortillas and spoon in about 1/4 cup down center and fold sides over. Place in 9x13 baking dish. Line up folded enchiladas side-by side. Once all filled, pour your enchilada sauce over top and cover with your shredded cheese. Place in heated oven until cheese is all melted then enjoy!
Nutritions

Calories
435

Sodium
1274mg
53% DV

Fat
25g
38% DV

Protein
27g
55% DV

Carbs
23g
8% DV

Fiber
6g
24% DV

I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.

Corn Dip with Mexican Style Sour Cream Ingredients:
2 cans (15.25 oz) whole kernel sweet corn
1/2 cup onions ( diced )
1 can (4 oz) green chilis ( fire-roasted and diced )
1/3 package block style cream cheese ( full fat )
3/4 cup Mozzarella Cheese ( shredded )
3/4 cup Pepperjack Cheese
1/2 cup LALA Crema Mexicana
1 package tortilla chips
cilantro ( for garnish )
PAM Spray or similar
Nutritions

Calories
8879

Sodium
3818mg
159% DV

Fat
742g
1142% DV

Protein
90g
180% DV

Carbs
45g
15% DV

Fiber
15g
62% DV