Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, top with salsa and pass lime wedges. Makes 4 servings.

Nutrition Facts

569 calories; 24 g total fat; 8 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 120 mg cholesterol; 1081 mg sodium. 361 mg potassium; 33 g carbohydrates; 1 g fiber; 2 g sugar; 49 g protein; 0 g trans fatty acid; 534 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 16 mg niacin equivalents; 1 mg vitamin b6; 4 mcg folate; 1 mcg vitamin b12; 454 mg calcium; 8 mg iron;

Reviews (1)

13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
09/18/2013
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.