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- 1 1/4 pounds chicken breast tenders
- 1 1/2 cups bottled green salsa
- 1 4 ounce candiced green chiles
- 1 1/2 cups shredded Mexican-style four-cheese blend (6 oz.)
- 8 6 - 7 inches flour tortillas
- Refrigerated fresh salsa (optional)
- Lime wedges (optional)
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.
- Servings Per Recipe 4,
- cal. (kcal) 569,
- Fat, total (g) 24,
- chol. (mg) 120,
- sat. fat (g) 8,
- carb. (g) 33,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 49,
- vit. A (IU) 534,
- vit. C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 16,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1081,
- Potassium (mg) 361,
- calcium (mg) 454,
- iron (mg) 8,
- Percent Daily Values are based on a 2,000 calorie diet
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