Ingredients
8
8 servings
- •cooking spray
- •1 cup chunky salsa
- •6 ounces cream cheese, softened
- •3 cups shredded, cooked chicken
- •8 (8 inch) flour tortillas
- •1 (15 ounce) can enchilada sauce
- •½ cup shredded Mexican cheese blend
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
- Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
- Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.
Nutritional Facts
Per 8 servings
- Calories: 409
- Carbohydrate: 34g
- Fat: 21g
- Fiber: 3g
- Protein: 22g
- Sugar: 1g
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