Chicken Enchiladas in Cream

Southern.Crockpot's picture

Sep. 23, 2011


Cooked chicken 3 Cup (48 tbs) , cubed
Green chili salsa 1 Cup (16 tbs) (red in color)
Canned green chilies 4 Ounce , chopped (1 can)
8 inch flour tortillas 10
Whipping cream 2 1/2 Cup (40 tbs)
Monterey jack cheese 2 Cup (32 tbs) , shredded



1. Preheat the oven to 350° F.

2. Spray an 11x7-inch baking dish with nonstick cooking spray.


3. In a mixing bowl, combine together chicken, salsa and chilies.

4. Fill each tortilla with 1/10th of the mixture.

5. Roll up and place, seam-side down, in 13x9-inch baking dish sprayed with nonstick cooking spray.

6. Pour cream over top and sprinkle evenly with cheese.

7. Bake at 350°F for about 45 minutes or until golden and most of the cream is absorbed.


8. Serve hot with Guacamole dipping sauce and garnish each tortilla with a dollop of sour cream.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1343Calories from Fat 782

 % Daily Value*

Total Fat 89 g136.9%

Saturated Fat 46 g230%

Trans Fat 0 g


Sodium 1502 mg62.58%

Total Carbohydrates 65 g21.7%

Dietary Fiber 5 g20%

Sugars 10 g

Protein 50 g100%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet