Enchiladas Verde

Cooked chicken, jarred salsa and sour cream result in easy assembly of oven-baked enchiladas.

  • prep time 10 min
  • total time 40 min
  • ingredients 7
  • servings 4

Ingredients

8
corn tortillas (6 inch)
2
cups shredded cooked chicken
1 3/4
cups green tomatillo salsa
1
cup crumbled queso quesadilla cheese (4 oz)
1/4
cup sour cream
1/2
cup finely chopped onion
Cilantro leaves, if desired
  • 1 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.
  • 2 Spoon chicken evenly in center of each tortilla; roll up. Place in ungreased 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
  • 3 Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    60%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    1 Starch; 0 Fruit; 1 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;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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