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Layered Creamy Chicken Enchiladas
Layered Creamy Chicken Enchiladas

Layered Creamy Chicken Enchiladas

45 Min(s)
25 Min(s) Prep
20 Min(s) Cook
Shredded cooked chicken breasts to make these creamy, cheesy, layered enchiladas. Serves six with a prep time of less than a half hour!
What You Need
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6 servings
Original recipe yields 6 servings
2 cups shredded cooked chicken breasts
1/2 cup milk
6 oz. multi-grain tortilla chips (7 cups)
1 can (15 oz.) black beans, rinsed
2 Tbsp. chopped fresh cilantro
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Let's Make It
1
Heat oven to 350°F.
2
Cook chicken, reduced-fat cream cheese, milk and taco seasoning in large skillet on medium-high heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring occasionally.
3
Place half the chips in 13x9-inch baking dish; cover with layers of half each of the chicken mixture, beans, salsa and cheese. Repeat layers.
4
Bake 20 min. or until heated through. Sprinkle with cilantro.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad to round out the meal.
Tip 2
Special Extra
Substitute 1 cup cooked roasted corn for the black beans.
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 10g
50%
Trans Fat 0.5g
Cholesterol 90mg
30%
Sodium 1040mg
45%
Total Carbohydrates 39g
14%
Dietary Fibers 7g
25%
Sugars 6g
12%
Protein 33g
66%
Vitamin A
20%
Vitamin C
2%
Calcium
45%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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