Quick Green Chili and Chicken Enchiladas
- 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.
- 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.
- 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
cneuhaus5 1431 Days Ago
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.