Chicken Enchiladas Verdes

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  • 15 min prep time
  • 25 min total time
  • 6 ingredients
  • 8 servings

Ingredients

3
cups shredded cooked chicken breast
1 1/2
cups green tomatillo salsa
1
cup shredded reduced-fat Monterey Jack cheese (4 oz)
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground pepper
8
Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

Directions

  1. 1 Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.
  2. 2 In medium microwavable bowl, mix chicken, 1/2 cup of the salsa, 1/2 cup of the cheese, the salt and pepper. Microwave uncovered on High 2 minutes or until thoroughly heated. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; sprinkle with remaining 1/2 cup cheese.
  3. 3 Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.

Notes

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Nutrition Information

Recipe Step Photos

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