Mexican

Chicken Enchilladas w/Corn Tortillas is for Dinner.

Chicken Enchilladas w/Corn Tortillas takes 30 minutes to prepare.

Chicken Enchilladas w/Corn Tortillas takes 45 minutes to cook.

Chicken Enchilladas w/Corn Tortillas makes 12 servings.

The ingredients for Chicken Enchilladas w/Corn Tortillas are:

2T maragarine
1-4oz can green chiles
4oz reduced fat cream cheese
1T milk
1/4 tsp ground cumin
1lb of chicken
24 Mission Yellow Corn Tortillas
1-10.75oz can Green Enchillada Sauce
8oz reduced fat sour cream
1 cup milk
2 cups Kroger Hot Pepper Blend Cheese
4oz Jalapeno Peppers

Here is how you make Chicken Enchilladas w/Corn Tortillas:

In a skillet cook 1T of canned green chiles in margarine over medium until tender.In a pan toast the corn tortillas with non-stick spray about 10-15 seconds on each side until crispy.In a mixing bowl, combine softened cream cheese, the 1T milk, jalapeno pepper and cumin. Add chicken and green chile mixture (from previous step). Stir till combined. Spoon about 3T of th chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam sides down in a greased 9x13 pan.In a medium bowl, combine enchillada sauce, sour cream, the 1 cup milk and remaining green chiles. Pour the enchillada mixture over the tortillas in the pan. coer with foil in a 350 degree oven for about 35-40 minutes or until heated through. Remove foil. Sprinkle enchilladas with the cheese. Return to oven to bake about 5 more minutes or until the cheese melts.Makes 12 servings.Serving Size: Makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user KOSAKOWJ.

The nutritional information for Chicken Enchilladas w/Corn Tortillas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 261.1

• Total Fat: 12.5 g
• Cholesterol: 45.0 mg
• Sodium: 558.4 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 2.3 g
• Protein: 15.0 g

Chicken Enchilladas w/Corn Tortillas is Mexican cuisine.