Easy Enchiladas Recipe

Easy Enchiladas Recipe photo by Taste of Home

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I transform a short list of ingredients into an entree that my family requests often. You can change the fillings to suit your family's taste. —Nanette Hilton, Las Vegas, Nevada

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Easy Enchiladas Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

2 cups cubed cooked chicken
1 package (8 ounces) cream cheese, softened
8 flour tortillas (8 inches)
1 cup (8 ounces) plain yogurt or sour cream
1 cup salsa
2 cups (8 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Shredded lettuce and chopped tomatoes, optional

Directions

In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13-in. x 9-in. baking dish.
In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese and olives. Bake 10-15 minutes longer or until cheese is melted. Serve with lettuce and tomatoes if desired. Yield: 8 servings.

Nutritional Facts 1 serving equals 449 calories, 25 g fat (14 g saturated fat), 96 mg cholesterol, 730 mg sodium, 31 g carbohydrate, trace fiber, 24 g protein.

Originally published as Easy Enchiladas in Taste of Home April/May 2010, p73