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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3.5 by 17 people

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  • Makes: 4 servings
  • Start to Finish: 28 mins

Quick Green Chili and Chicken Enchiladas

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.
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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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Reviews (1)

17 Ratings
1464 Days Ago
4.0
4 stars, really tasty & super-easy! Hubby already asked for it again! Suggest you drain some of the liquid out of the salsa/chicken/chiles mixture before adding cheese so they don't get soggy on the bottom. And next time I'll broil for a a minute or so before topping w/cheese & broiling again to toast the tortillas themselves a bit more.

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