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Enchiladas Verde

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By Betty Crocker Kitchens
Updated Feb 11, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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