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Quick Green Chili and Chicken Enchiladas

Makes: 4 servings
Start to Finish 28 mins
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 - 7  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 569,
  • Fat, total (g) 24,
  • chol. (mg) 120,
  • sat. fat (g) 8,
  • carb. (g) 33,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • 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 (g) 4,
  • Cobalamin (Vit. B12) (g) 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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