Cheesy Chicken Enchiladas
Swap in an equal amount of cooked turkey for the rotisserie chicken.
- 1 of 4 Heat oven to 375 degrees. Coat one 4-quart or two 2-quart baking dishes with nonstick cooking spray. If using 1 dish, spread 1/3 cup of the enchilada sauce in bottom. If using 2 dishes, spread 3 tbsp of the enchilada sauce in bottom of each dish.
- 2 of 4 In a bowl, combine chicken, 1 cup of the shredded cheese and 3/4 cup of the enchilada sauce.
- 3 of 4 Spread 2 tsp Neufchatel on a tortilla. Spoon 2 to 3 tbsp chicken mixture in a strip in center of tortilla. Roll up tightly to enclose filling; transfer to prepared dish(es). Repeat with remaining tortillas, cream cheese and chicken mixture to yield 16 enchiladas.
- 4 of 4 Pour remaining sauce over enchiladas, dividing evenly between dishes. Top with remaining cheese. Bake at 375 degrees for 20 minutes. Increase temperature to 400 degrees and bake an additional 5 minutes, until cheese begins to brown slightly. Garnish with jalapeno slices, cilantro
Servings Per Recipe: 8
Per Serving: 415 kcal cal., 77 mg chol., 20 g Fat, total, 30 g carb., 10 g sat. fat, 25 g pro., 0 g fiber, 930 mg sodium