Thursday, September 27, 2012

Chicken Chili Enchiladas

Another great Mexican dish!

serves 8 ( 6 points +)

  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1 can ( 4 oz) diced green chilies
  • 8 oz. reduced-fat cream cheese
  • 8 La Tortilla Factory Whole Wheat Tortillas
  • 1 c. salsa
  • 1 ( 15 oz) can Hormel Turkey Chili Without Beans
  • 3/4 c. reduced-fat shredded cheddar cheese
  •  cilantro

Preheat oven to 350 and spray a large baking dish with nonstick spray.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.

In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.


  1. Ohhhhhhhhhhhhhh this was fantastic. I used corn tortillas as that's what I had. I used left over tequila lime chicken...yum! Thank you for sharing this recipe. I've already passed it around because it was so good!!!


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