We support you, just not your browser.
Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.
Easy Green Enchiladas
corn tortillas (6 inch)
cups shredded cooked chicken
cups green tomatillo salsa
cup crumbled or shredded quesadilla, manchego or Chihuahua style cheese (4 oz)
cup sour cream
cup finely chopped onion
Cilantro leaves, if desired
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Serve the enchiladas with black beans or refried black beans and enjoy !!!
Heat oven to 350°F. Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
Spoon chicken evenly in center of each tortilla; roll up. Place in 9-inch square or 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Serve immediately.