Cooked chicken, jarred salsa and sour cream result in easy assembly of oven-baked enchiladas.
corn tortillas (6 inch)
cups shredded cooked chicken
cups green tomatillo salsa
cup crumbled queso quesadilla cheese (4 oz)
cup sour cream
cup finely chopped onion
Cilantro leaves, if desired
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.
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.
Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
Queso quesadilla is a soft, mild cheese that melts easily. Look for it in the Hispanic section of your supermarket.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.