Directions:
- Put it all filling ingredients in a skillet
- Heat it till the cream cheese melts,
- Fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.)
- If you want to stretch the recipe, add cooked rice to the chicken, and if you do, then use 2 pkg of cream cheese and 2 cans of chilies.
- Cilantro Pesto sauce.
- Puree the first three ingredients (it easiest in the food processor)
- Slowly drizzle in oil with (if u pour it all in, it separates).
- In a bowl, mix cilantro pesto with broth and cream.
- Pour sauce over enchiladas, I usually just pour it down the center of each row of shells - if you put too much on, it becomes a bit soggy -
- Add more when serving.
- Recipe makes more pesto sauce than what you will need so you can either use it for dressing or something else or freeze the extra.
- Top with grated parm cheese and bake for 30 minute at 350.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.81 Kcal (2114 kJ) | ||
| Calories from fat | 328.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.51g | 56% | |
|---|---|---|---|
| Cholesterol | 76.6mg | 26% | |
| Sodium | 539.59mg | 22% | |
| Potassium | 353.6mg | 8% | |
| Total Carbs | 26.33g | 9% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 20.6g | 41% | |
| Vitamin C | 10mg | 17% | |
| Iron | 1.7mg | 9% | |
| Calcium | 112mg | 11% | |
| Amount Per 100 g | |||
| Calories | 295.13 Kcal (1236 kJ) | ||
| Calories from fat | 192.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.34g | 56% | |
|---|---|---|---|
| Cholesterol | 44.78mg | 26% | |
| Sodium | 315.45mg | 22% | |
| Potassium | 206.72mg | 8% | |
| Total Carbs | 15.39g | 9% | |
| Sugars | 0.55g | 4% | |
| Dietary Fiber | 1.5g | 10% | |
| Protein | 12.04g | 41% | |
| Vitamin C | 5.8mg | 17% | |
| Iron | 1mg | 9% | |
| Calcium | 65.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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