Enchiladas Santa Fe
Ingredients
- 1 lb boneless chicken breast, diced ⓘ
- 1 dash garlic salt ⓘ
- 1 tablespoon vegetable oil ⓘ
- 8 (8 inch) flour tortillas
- 5 ounces cream cheese, softened ⓘ
- 5 ounces fresh spinach leaves, chopped ⓘ
- 1 medium red onion, diced ⓘ
- 1 large ripe tomatoes, diced
- 1 (15 ounce) can red enchilada sauce ⓘ
- 1 cup grated Mexican blend cheese ⓘ
Instructions
- Saute chicken in vegetable oil with garlic salt until just done.
- Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
- NOTE: Only six of these thick enchiladas will fit in my 9x13" baking dish, and so I also use a large loaf pan to hold the last two.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).