Ingredients
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1 tablespoon olive oil
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2 cooked chicken breasts, shredded
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1 onion, diced
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1 green bell pepper, diced
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1 ½ cloves garlic, chopped
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1 cup cream cheese
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1 cup shredded Monterey Jack cheese
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1 (15 ounce) can tomato sauce
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1 tablespoon chili powder
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1 tablespoon dried parsley
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1 teaspoon dried oregano
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½ teaspoon salt
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½ teaspoon ground black pepper
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8 (10 inch) flour tortillas
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2 cups enchilada sauce
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1 cup shredded Monterey Jack cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until cheese melts, about 5 minutes. Stir in tomato sauce, chili powder, parsley, oregano, salt, and black pepper.
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Divide mixture evenly onto tortillas, roll tortillas around filling, and arrange them in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
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Bake in the preheated oven until cheese melts and begins to brown, about 15 minutes.
Nutrition Facts (per serving)
605 | Calories |
32g | Fat |
48g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 605 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 15g | 74% |
Cholesterol 98mg | 33% |
Sodium 1341mg | 58% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 5g | 17% |
Total Sugars 5g | |
Protein 32g | 65% |
Vitamin C 23mg | 26% |
Calcium 371mg | 29% |
Iron 5mg | 29% |
Potassium 723mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.