Chicken Enchiladas

chicken enchiladas on color block plate

Photo by Marcus Nilsson

Makes 6



  1. 1 of 2 Heat oven to 350 degrees . Add salsa verde, cilantro, sour cream and lime juice to blender; blend until smooth. Stir 1 cup sauce with chicken and 3/4 cup shredded cheese.
  2. 2 of 2 Wrap tortillas in damp paper towels; microwave 1 min. Spread 1/2 cup sauce in bottom of a 13 x 9 x 2-inch dish. Spoon 2 tbsp chicken mixture into center of a tortilla. Roll up to enclose filling; place in baking dish. Repeat with all filling and tortillas. Pour on remaining sauce; top with remaining shredded cheese. Bake 25 min, then broil 3 min. Top with cilantro leaves.
Nutrition Information for Chicken Enchiladas
Servings Per Recipe: 6
Per Serving: 959 mg sodium, 389 kcal cal., 19 g Fat, total, 11 g sat. fat, 31 g carb., 0 g fiber, 6 g sugar, 20 g pro.