Directions:
- Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
- Soften cream cheese in microwave.
- In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
- Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
- Combine the enchilada sauce and soup.
- Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
- Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
- Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
- Bake at 375°F for 20 minutes.
- This can be made ahead and frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.63 Kcal (2079 kJ) | ||
| Calories from fat | 223.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.81g | 38% | |
|---|---|---|---|
| Cholesterol | 165.54mg | 55% | |
| Sodium | 2154.29mg | 90% | |
| Potassium | 765.82mg | 16% | |
| Total Carbs | 13.39g | 4% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 54.35g | 109% | |
| Vitamin C | 2.4mg | 4% | |
| Calcium | 611.7mg | 61% | |
| Amount Per 100 g | |||
| Calories | 149.43 Kcal (626 kJ) | ||
| Calories from fat | 67.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 38% | |
|---|---|---|---|
| Cholesterol | 49.81mg | 55% | |
| Sodium | 648.2mg | 90% | |
| Potassium | 230.43mg | 16% | |
| Total Carbs | 4.03g | 4% | |
| Sugars | 1.7g | 23% | |
| Dietary Fiber | 0.21g | 3% | |
| Protein | 16.35g | 109% | |
| Vitamin C | 0.7mg | 4% | |
| Calcium | 184mg | 61% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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