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Prep 15min
Total25min
Servings8
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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
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
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.
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