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Enchiladas Verde

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Enchiladas Verde
  • Prep 10 min
  • Total 40 min
  • Servings 4
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Cooked chicken, jarred salsa and sour cream result in easy assembly of oven-baked enchiladas.
Updated Feb 11, 2010

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Queso quesadilla is a soft, mild cheese that melts easily. Look for it in the Hispanic section of your supermarket.

Nutrition

400 Calories, 18g Total Fat, 26g Protein, 33g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
480mg
20%
Potassium
590mg
17%
Total Carbohydrate
33g
11%
Dietary Fiber
4g
19%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
20%
20%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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