Vegetarian

Creamy Cheeze Enchiladas is for Dinner.

Creamy Cheeze Enchiladas takes 15 minutes to prepare.

Creamy Cheeze Enchiladas takes 50 minutes to cook.

Creamy Cheeze Enchiladas makes 6 servings.

The ingredients for Creamy Cheeze Enchiladas are:

24 pcs. chik'n cutlets
1 c frozen corn
1 c scallions
2 c salsa
1 tub Tofutti Better Than Cream Cheese
1/2 tub Tofutti Sour Supreme
3 oz Vegan Gourmet Cheese Alternative
6 tortillas

Here is how you make Creamy Cheeze Enchiladas:

Preheat the oven to 350. Cook the chik'n according to package directions. while it cooks, combine 1 c salsa, the cream cheese, and sour supreme. stir until well blended. Add 1/2 the scallions and corn. Grate the cheese alternative, add 1/2 to the mix, then add the chik'n. Stir to combine. Spoon the filling into the tortillas, roll them up and place them seam-side down in a baking dish. Cover with the remaning salsa, cheese and scallions. Cover tightly and bake for 40 minutes at 350. Uncover, bake an additional 10-15 minutes (or until the cheese melts) at 400. Enjoy!! Serving size is 1 enchilada.Number of Servings: 6Recipe submitted by SparkPeople user BREEFAWN.

The nutritional information for Creamy Cheeze Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 406.3

• Total Fat: 18.3 g
• Cholesterol: 0.0 mg
• Sodium: 948.7 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 17.9 g
• Protein: 21.3 g

Creamy Cheeze Enchiladas is Mexican cuisine.

The dietary needs meet for Creamy Cheeze Enchiladas is Vegan