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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 6.4 g
  • Cholesterol: 44.8 mg
  • Sodium: 743.2 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.5 g

View full nutritional breakdown of BEST Green Enchiladas calories by ingredient
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BEST Green Enchiladas

Submitted by: GZELLEFRO

Introduction

Easy to make and delicious! You can use a Tupperware Large Deep Rock 'n Serve for microwave cooking or cook in the oven 30 min. Either way, is delicious. GREAT way to use leftover turkey or chicken! You can substitute turkey, ground turkey or ground chuck/beef for the chicken. ENJOY!! Easy to make and delicious! You can use a Tupperware Large Deep Rock 'n Serve for microwave cooking or cook in the oven 30 min. Either way, is delicious. GREAT way to use leftover turkey or chicken! You can substitute turkey, ground turkey or ground chuck/beef for the chicken. ENJOY!!
Number of Servings: 8

Ingredients

    1 Cup chopped, cooked chicken or turkey
    1 Medium diced onion
    1 Can chopped green chiles or 2-3 fresh, roasted Anaheim peppers, peeled & chopped
    2 Small cans or 1 lg can Hatch green enchilada sauce
    1 Lg can or 2 small cans of 98% fat free Campbells cream of mushroom soup
    8 Corn Tortillas, torn into quarters

Directions

Heat oven to 350 F. Cook chicken in water, or use leftover chicken or turkey; chop into bite-size pieces. In large pot, combine diced onion, chicken, chiles, cream of mushroom soup and enchilada sauce. Bring to boil. Remove from heat. Spray 13 x 9" pan with nonstick spray, then add a spoonful of enchilada sauce mixture. Spread over bottom of pan. Add enough quartered corn tortillas to cover bottom of pan. Sprinkle with cheese. Continue to layer sauce, tortillas and cheese. The last layer should be topped with sauce and cheese. Bake for 30-40 min or until bubbly. Serve with shredded lettuce and diced tomato. Serves 8-10 (1 c. servings)

Number of Servings: 8

Recipe submitted by SparkPeople user GZELLEFRO.






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