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Thursday, January 25 2018

Add some spice to your midday meal with these zesty enchilada wraps. Even though these enchiladas aren't baked in a cheesy sauce, they're still extra creamy, thanks to cream cheese, sour cream, and cheddar cheese.

1 - tablespoon butter
2- skinless, boneless chicken breast halves, finely chopped
1 - teaspoon chili powder
1/2 - teaspoon ground cumin
1 - clove garlic, minced
Dash cayenne pepper
1 -3 ounce package cream cheese, softened
1/2 - cup shredded sharp cheddar cheese (2 ounces)
1/4 -cup sour cream
1 - 10 ounce can diced tomatoes and green chiles, drained
1/4 -cup thinly sliced green onions (2)
2 -tablespoons snipped fresh cilantro
6 - 8 inches flour tortillas
12 -leaves Boston, bibb, or green leaf lettuce
Cucumber slices, avocado slices, or tomato slices (optional)

In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.

In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.
Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.

NUTRITION FACTS (Chicken Enchilada Wraps)
Per serving: 289 kcal , 15 g fat (8 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 68 mg chol. , 466 mg sodium , 20 g carb. , 2 g fiber , 4 g sugar , 19 g pro.

Posted by: AT 10:52 am   |  Permalink   |  Email