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Quick Green Chili and Chicken Enchiladas

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

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 ,
  • 24 g fat
  • (8 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 120 mg chol. ,
  • 1081 mg sodium ,
  • 33 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 49 g pro.

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