Chicken Enchiladas Verdes

Wrap chicken and tomatillo salsa in Old El Paso® tortillas for broiled enchiladas – Mexican dinner ready in 25 minutes.

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

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)
  • 1 Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.
  • 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 Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    240
    ,
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    ),
    Sodium
    790mg
    790%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 2 Very Lean Meat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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