Jalapeño Popper Chicken Enchiladas
Ingredients
- 6 slices bacon, chopped
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) block Cheddar cheese, shredded and divided
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 2 jalapeño peppers, seeded and minced
- 3 cups shredded rotisserie chicken
- 12 soft taco-size flour tortillas
- 3 green onions, thinly sliced
Instructions
- Preheat oven to 400°F. Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp.
- Meanwhile, combine cream cheese, 1 cup Cheddar cheese, mayonnaise, garlic powder, and jalapeños. Add chicken and bacon, stirring to combine.
- Divide cream cheese mixture among tortillas. Roll up tortillas, and place, seam sides down, in a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with 1 cup Cheddar.
- Bake 10 minutes or until thoroughly heated and cheese is lightly browned. Sprinkle with onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
752
|
752
|
| Fat (g) | 44 | 44 |
| Sat. Fat (g) | 20 | 20 |
| Protein (g) | 40 | 40 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 985 | 985 |
Budget Friendly Meal Plan
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