Quick Green Chili and Chicken Enchiladas

Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.

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16 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 28 mins
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Quick Green Chili and Chicken Enchiladas
Ingredients
1 1/4
pounds chicken breast tenders
1 1/2
cups bottled green salsa
1
4 ounce can diced green chiles
1 1/2
cups shredded Mexican-style four-cheese blend (6 oz.)
8
6 inches flour tortillas
 
Refrigerated fresh salsa (optional)
 
Lime wedges (optional)
Directions
  1. Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chiles. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese.
  2. Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
  3. To serve, top with salsa and pass lime wedges. Makes 4 servings.
Nutrition Facts (Quick Green Chili and Chicken Enchiladas)
    Per serving:
  • 569 kcal cal.,
  • 24 g fat
  • (8 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 120 mg chol.,
  • 1081 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 49 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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