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Chicken Enchiladas Verdes

chicken enchiladas verdes Entree Mexican
Chicken Enchiladas Verdes
  • Prep 15 min
  • Total 25 min
  • Servings 8

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

May 4, 2018

Ingredients

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)

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
240
% Daily Value
Total Fat
8g
0%
Saturated Fat
3 1/2g
0%
Sodium
790mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Very Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Leftover or rotisserie chicken is the key to these easy-as-can-be enchiladas verdes, or green enchiladas. Pull this recipe out when you’ve got a few extra people to feed. It serves eight and at a great price, considering it only calls for six ingredients. Despite the simple ingredient list, these enchiladas verdes are packed with flavor, thanks to the tomatillo salsa. If you’ve never tried it, prepare to be wowed. Turned into a salsa, these green mini tomatoes add a bright zing that’s almost reminiscent of citrus — a perfect foil to the richness of the cheese. And if that’s not enough, this recipe comes in at only 240 calories. Ready to comb through more enchilada recipes? Betty’s not out of ideas yet!

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