Green Chile Enchiladas
- Makes: 6 servings
- Yield: 12 enchilada cups
- Prep 15 mins
- Bake 25 mins
- Cool 5 mins
Nonstick cooking spray
6-inch corn tortillas
chopped purchased roasted chicken
green chile salsa
shredded Monterey Jack cheese with jalapeno peppers or Mexican four-cheese blend (6 ounces)
refrigerated pico de gallo
Mexican crema or creme fraiche(optional)
- Preheat oven to 375 degrees F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. Microwave tortillas, a few at a time, about 30 seconds or until pliable, then press carefully into the prepared muffin cups. Lightly coat the insides of the tortilla cups with cooking spray. Bake about 10 minutes or until crisp; cool.
- Meanwhile, in a medium bowl combine chicken and salsa. Divide chicken mixture among the crisp tortilla cups. Sprinkle with cheese. Bake for 15 to 18 minutes more or until filling is hot and bubbly.
- Cool in muffin cups on a wire rack for 5 minutes. Remove enchilada cups from muffin cups. Top with pico de gallo and, if desired, drizzle with crema.
(Green Chile Enchiladas)Servings Per Recipe 6, Potassium (mg) 208, cal. (kcal) 302, vit. A (IU) 628, iron (mg) 1, pro. (g) 26, calcium (mg) 228, chol. (mg) 106, Thiamin (mg) 0, Fat, total (g) 14, vit. C (mg) 8, carb. (g) 16, Niacin (mg) 6, Riboflavin (mg) 0, sat. fat (g) 6, Polyunsaturated fat (g) 0, Folate (µg) 7, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, sodium (mg) 666, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sugar (g) 2