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Add a photoServings: 4
Ingredients
- 12 corn tortillas, purchased
- Salad oil
- Cream cheese chicken filling (directions follow)
- 2/3 c. whipping cream
- 2 c. (about 8 ounce.) shredded Jack cheese
- Garnishes: radishes, pitted ripe olives, fresh coriander (cilantro)
- Lime wedges
Directions
- Fry tortillas in oil.
- Spoon about 1/3 c. of the chicken filling down center of each tortilla and roll to enclose. Set enchiladas, seam side down, in a 9x13 inch baking dish, side by side. (Cover and refrigerateif made ahead.)
- Moisten tops of enchiladas with whipping cream, then sprinkle cheese proportionately over them. Bake, uncovered, in a 375 degree oven for 20 min to heat through. (If chilled, bake for 30 min; cover casserole for first 15 min.) Garnish with radishes, olives and coriander before serving. Pass lime wedges to squeeze onto individual servings. Makes 12 enchiladas (about 6 servings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 86 | 33% |
| Total Fat 9.85g | 12% |
| Saturated Fat 4.99g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 46mg | 2% |
| Potassium 188mg | 5% |
| Total Carbs 40.01g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 1.01g | 1% |
| Protein 5.36g | 9% |
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