Enchiladas Verde

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

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 4

Ingredients

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.

Expert Tips

Queso quesadilla is a soft, mild cheese that melts easily. Look for it in the Hispanic section of your supermarket.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
480mg
480%;
Total Carbohydrate
33g
33%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
60%;
Calcium
20%;
Iron
15%;
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.