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Quick Green Chili and Chicken Enchiladas
- Makes: 4 servings
- Start to Finish
Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.
chicken breast tenders
bottled green salsa
diced green chilies
shredded Mexican-style four-cheese blend (6 oz.)
Refrigerated fresh salsa (optional)
Lime wedges (optional)
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 chilies. 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.
(Quick Green Chili and Chicken Enchiladas)
Servings Per Recipe 4, Pyridoxine (Vit. B6) (mg) 1, sat. fat (g) 8, Niacin (mg) 16, fiber (g) 1, Cobalamin (Vit. B12) (µg) 1, Folate (µg) 4, Potassium (mg) 361, sugar (g) 2, sodium (mg) 1081, pro. (g) 49, cal. (kcal) 569, calcium (mg) 454, carb. (g) 33, vit. C (mg) 19, vit. A (IU) 534, iron (mg) 8, chol. (mg) 120, Riboflavin (mg) 0, Fat, total (g) 24, Thiamin (mg) 0