Main Dishes

Favorite Chicken Enchiladas

40

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

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