Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 (4-ounce) can diced green chilies, undrained
- 1 (8-ounce) package cream cheese, softened
- 1 (4-ounce) can mild diced jalapenos, drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 12 corn tortillas (6-inch)
- 2 cups enchilada sauce
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook chicken in a skillet over medium heat until no longer pink. Shred the cooked chicken.
- In a skillet, sauté onion and bell pepper until softened.
- In a large bowl, combine chicken, sautéed vegetables, green chilies, cream cheese, jalapenos, cheddar cheese, and cilantro.
- Place 1/2 cup of filling in the center of each tortilla and roll up.
- Place enchiladas in a greased 9x13 inch baking dish.
- Pour enchilada sauce over the enchiladas.
- Bake for 30 minutes, or until heated through.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Creamy and flavorful filling with a hint of spice
- Soft and tender tortillas
- Tangy and slightly spicy enchilada sauce
- Can be served as an appetizer, main course, or side dish
User Comments:
- "These enchiladas were absolutely delicious! The combination of cream cheese, jalapenos, and chicken was perfect."
- "I loved the crispy tortillas and the cheesy filling. It's a great dish for any occasion."
- "The perfect dish for a crowd. Everyone raved about them!"
Special Precautions and Tips:
- Use a mild enchilada sauce if you prefer a less spicy dish.
- If you don't have fresh cilantro, you can substitute dried cilantro.
- For a vegetarian version, replace the chicken with cooked and seasoned black beans.
