Enchiladas Verde

Enchiladas Verde

Cooked chicken, jarred salsa and sour cream result in easy assembly of oven-baked enchiladas.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

4

servings

8
corn tortillas (6 inch)
2
cups shredded cooked chicken
1 3/4
cups green tomatillo salsa
1
cup crumbled queso quesadilla cheese (4 oz)
1/4
cup sour cream
1/2
cup finely chopped onion
Cilantro leaves, if desired
  1. Heat oven to 350°F. Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
  2. Spoon chicken evenly in center of each tortilla; roll up. Place in ungreased 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
  3. Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
Makes 4 servings (2 enchiladas each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Queso quesadilla is a soft, mild cheese that melts easily. Look for it in the Hispanic section of your supermarket.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 480mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.