Chicken Enchiladas with Green Chili Sauce

PoultryDinner
Written By Francesca Calvo

Alicia Calvo, MPH, RDN, CDCES, CEDRD

 

Chicken and cheese filled corn tortillas baked with a tangy green chili sauce perfect for a family dinner or holiday party.

Prep Time: 30min | Cook Time: 15min | Total Time: 45min | Yield: 12

Ingredients

  • 1 lb. Chicken Breast, skinless, boneless, cooked and shredded

  • 12 Corn Tortillas

  • ½ Sweet Onion, chopped

  • 2–15 oz. cans Green Chili sauce

  • 1 cup Jack Cheese, shredded

  • Shredded Lettuce

Instructions:

  1. In a 9×13 Pyrex, pour ½ can Green Chili Sauce.

  2. Dip one tortilla at a time in other half can of Green Chili Sauce. Add 1 Tbsp. chicken, 1 tsp. cheese, and 1 tsp. onion. Roll and repeat with another tortilla and line rolled enchiladas along each other in Pyrex.

  3. Pour second can of Green Chili Sauce over enchiladas. Top with remaining shredded cheese.

  4. Bake at 400 degrees for 15 minutes.

  5. Serve with shredded lettuce.

Nutriton Facts:

Serving Size: 2 enchiladas

Calories: 366

Total Fat: 16 g

Total Carbohydrates: 28 g

Protein: 28 g

Equivalents:

4 lean proteins, 2 starches, 1 fat

Francesca Calvo
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