Veggie and Chicken Enchilada With Cream Cheese

Name: Veggie and Chicken Enchilada With Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled and diced 1/2-inch cubes about 3- 4 cups; 1 small onion, diced about a cup; 1 (7 ounce) can green chilies; 1 (8 ounce) package low-fat cream cheese; 2 cups mushrooms, chopped; 2 cups cooked chicken, cubed; 1 (15 ounce) can tomatoes, diced or 1 (15 ounce) can salsa, could be substituted; 2 teaspoons chili powder; 1 -2 teaspoon garlic powder; 2 teaspoons ground cumin; ¾ cup low-fat cheddar cheese, shredded; 2 -3 tablespoons olive oil, for sauteing; 5 flour tortillas, buritto wrappers I use Mission brand 96% fat free; cooking spray

Servings: persons

1 medium eggplant, peeled and diced 1/2-inch cubes about 3- 4 cups
1 small onion, diced about a cup
1 (7 ounce) can green chilies
1 (8 ounce) package low-fat cream cheese
2 cups mushrooms, chopped
2 cups cooked chicken, cubed
1 (15 ounce) can tomatoes, diced or 1 (15 ounce) can salsa, could be substituted
2 teaspoons chili powder
1 -2 teaspoon garlic powder
2 teaspoons ground cumin
¾ cup low-fat cheddar cheese, shredded
2 -3 tablespoons olive oil, for sauteing
5 flour tortillas, buritto wrappers I use Mission brand 96% fat free
cooking spray

1
Pre-heat oven to 350 degree's.
2
In a 10 to 12 inch skillet over medium high heat add the olive oil, eggplant and onion.
3
Saute for about 8-10 minutes (larger pieces of eggplant will have to cook longer.)
4
and add the mushrooms cook for another 5 minutes or until all the veggies are cooked through.
5
Add the chopped cooked chicken and the chili powder, garlic powder and cumin.
6
I add salt to taste here or you can do without.
7
Next add the lite cream cheese and the green chiles.
8
Saute until the cream cheese has melted and evrything is mixed well.
9
Lastly fold in the tomato's or salsa.
10
Then just divide the mix up and make your burrito's.
11
I usually warm up the burrito wrapper in the microwave for a few seconds to soften it for folding.
12
This will make 5 large burrito's!
13
place burrito's in a sprayed 8x11 baking dish and bake for about 15 minutes.
14
Then remove from oven and add the shredded cheese to the top of the burrito's and place back in the oven for another 5 mins or until the cheese melts.
15
Lastly you can add or substitute different veggies.
16
(we add corn or black beans) Or you can omit the chicken and just have pure veggie burrito's.
17
Enjoy!

1354

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium eggplant, peeled and diced 1/2-inch cubes about 3- 4 cups, 1 small onion, diced about a cup, 1 (7 ounce) can green chilies, 1 (8 ounce) package low-fat cream cheese, and more.

Yes, Veggie and Chicken Enchilada With Cream Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!