Wrap chicken and tomatillo salsa in Old El Paso® tortillas for a delicious Mexican dinner - ready in just 25 minutes.
cups shredded cooked chicken breast
cups green tomatillo salsa
cup shredded reduced-fat Monterey Jack cheese (4 oz)
teaspoon kosher (coarse) salt
teaspoon freshly ground pepper
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.
In medium microwavable bowl, mix chicken, 1/2 cup of the salsa, 1/2 cup of the cheese, the salt and pepper. Microwave uncovered on High 2 minutes or until thoroughly heated. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; sprinkle with remaining 1/2 cup cheese.
Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.
If you use rotisserie chicken from the grocery store’s deli, the sodium per serving will be higher than if you cook your own chicken without adding salt.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.