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Home > Quick Green Chili and Chicken Enchiladas

Quick Green Chili and Chicken Enchiladas

Quick Green Chili and Chicken Enchiladas
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Ingredients

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 chilies. 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, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 16, pro. (g) 49, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 569, sugar (g) 2, Folate (µg) 4, fiber (g) 1, Potassium (mg) 361, sodium (mg) 1081, sat. fat (g) 8, calcium (mg) 454, chol. (mg) 120, Fat, total (g) 24, carb. (g) 33, vit. C (mg) 19, vit. A (IU) 534, Riboflavin (mg) 0, iron (mg) 8, Thiamin (mg) 0
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Source URL (retrieved on June 19, 2013): http://www.midwestliving.com/recipe/chicken/quick-green-chili-and-chicken-enchiladas/

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