Quick Green Chili and Chicken Enchiladas
Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.
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Quick Green Chili and Chicken Enchiladas
Directions
- 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 ,
- 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.
Reviews (1)
cneuhaus5
1765 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.