Cooked chicken, jarred salsa and sour cream result in easy assembly of oven-baked enchiladas.
Enchiladas Verde
- Prep Time 10 min
- Total 40 min
- Servings 4
- Ingredients 7
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
Instructions
-
Step1Heat 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.
-
Step2Spoon 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.
-
Step3Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
Nutrition
400
Calories
18g
Total Fat
26g
Protein
33g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 480mg
- 20%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 4g
- 19%
- Sugars
- 4g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 60%
- 60%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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