Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

Wrap chicken and tomatillo salsa in Old El Paso® tortillas for a delicious Mexican dinner - ready in just 25 minutes.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

8

servings

3
cups shredded cooked chicken breast
1 1/2
cups green tomatillo salsa
1
cup shredded reduced-fat Monterey Jack cheese (4 oz)
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground pepper
8
Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
  1. Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.
  2. 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.
  3. Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.
Makes 8 servings (1 enchilada)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
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:

1 Serving (1 Serving)
  • Calories 240
    • Total Fat 8g
      • (Saturated Fat 3 1/2g,),
    • Sodium 790mg;
    • Total Carbohydrate 19g
      • (Dietary Fiber 1g,
    • Protein 23g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 2 Very Lean Meat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.