Chicken Enchiladas VerdeSubmitted by: STALEAN
IntroductionMy version of Chicken Enchiladas Verde. Filling, low fat, and high protein. My version of Chicken Enchiladas Verde. Filling, low fat, and high protein.
Chicken Breast, boneless, skinless Kirkland Signature, 12 oz.
Salsa Verde, Thick'n Chunky, Medium Hot, La Victoria, 1 (15oz) jar
6 Corn Tortillas, softened
Fit & Active Mexican Blend Shredded Cheese (Made with 2% Milk), 2 cups
Garden Fresh Gourmet Jack's Special med/hot salsa, 8 tbsp
Red Ripe Tomatoes, .5 cup, chopped
Romaine Lettuce (salad), 8 cup, shredded
Spray a 7"x11" baking dish with cooking spray.
Place chicken breasts in a deep 10-inch skillet with small amount of water; cover and simmer 15 minutes or until no longer pink in center (turn occasionally). Remove, cool and shred. Discard broth or keep for another use.
Add shredded chicken breast and the jar of Salsa Verde. Divide mixture over first layer of softened corn tortillas; sprinkle with 1 cup shredded cheese. Pour remaining chicken/Salsa Verde mixture over the tortillas; sprinkle with remaining cup of shredded cheese. Bake for 30 minutes in oven or until cheese is bubbling. Remove and let rest for 5 minutes.
To serve, place shredded lettuce on serving plate; lay two tortillas with sauce on top. Garnish with 2 tablespoons chopped tomatoes and 1 tablespoon salsa. You may also serve with fat free sour cream, guacamole and sliced black olives (not calculated in nutrition facts).