Chicken Enchiladas Verdes

  • Prep 15 min
  • Total 25 min
  • Servings 8
Chicken Enchiladas Verdes

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

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  • 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.

Notes









Tips

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.

Nutritional Information

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.

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