Super Easy White Chicken Enchiladas
Southwest Salad and Tortilla Chips and Salsa
Ingredients
- 3 cups shredded rotisserie chicken
- 1 (8-oz) carton sour cream
- 1 Tbsp ground cumin
- 10 soft-taco size flour tortillas, torn into bite-sized pieces
- 2 (10-oz) cans green enchilada sauce
- 3 cups shredded Monterey Jack cheese, divided
Instructions
- Preheat oven to 350°F. Stir together chicken, sour cream, and cumin. Layer half of chicken mixture, half of tortilas, 1 can enchilada sauce, and 1½ cups cheese in a lightly greased 11x7-inch baking dish; repeat layers.
- Cover, and bake 30 minutes. Uncover, and bake 15 minutes longer, or until hot and bubbly.
Side Dish Ingredients
- 2 (10.3-oz) pkg Southwest salad kits
- 1 (13-oz) pkg tortilla chips
- 1 (16-oz) container refrigerated salsa
Side Dish Instructions
- Prepare salads according to package directions.
- Serve chips and salsa on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
688
|
463
|
1151
|
| Fat (g) | 36 | 23 | 59 |
| Sat. Fat (g) | 16 | 4 | 20 |
| Protein (g) | 42 | 7 | 49 |
| Carb (g) | 49 | 57 | 106 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 1980 | 822 | 2802 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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