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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 283.5
  • Total Fat: 5.4 g
  • Cholesterol: 51.6 mg
  • Sodium: 1,900.1 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 10.5 g
  • Protein: 38.6 g

View full nutritional breakdown of Creamy Green Chile Chicken Enchiladas calories by ingredient
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Creamy Green Chile Chicken Enchiladas

Submitted by: SLSAWYER74

Introduction

I won't lie this recipe is involved, but it is worth every bit of the effort! My best friend and I came up with this and our families request it once a week.
And the leftovers (when there are any!) are just as good!
You can adjust the spice to suit your taste by adding or removing jalapenos and purchasing spicy green enchilada sauce or mild.
I've also tried everything I can think of to reduce the sodium in this recipe but this is about it. If you have any ideas I'd love to hear them!
I won't lie this recipe is involved, but it is worth every bit of the effort! My best friend and I came up with this and our families request it once a week.
And the leftovers (when there are any!) are just as good!
You can adjust the spice to suit your taste by adding or removing jalapenos and purchasing spicy green enchilada sauce or mild.
I've also tried everything I can think of to reduce the sodium in this recipe but this is about it. If you have any ideas I'd love to hear them!

Number of Servings: 5

Ingredients

    1 pound chicken breast tenderloins
    2 medium-large poblano peppers
    1 jalapeño
    1 clove garlic
    1 small onion
    8oz fat free cream cheese
    1/3 c chicken broth (reduced sodium)
    2 cans green enchilada sauce (mild)
    8oz shredded cheddar (Kraft Free)
    ½ tsp salt
    ½ tsp cumin
    1 tsp chili powder
    10- 8 inch whole wheat soft tortillas
    Pam Olive Oil Cooking Spray

Directions

Preheat oven to 400.
Lightly spray tenderloins with a small amount of olive oil spray. Place on grill and cook until just done. You can brown them in the pan but I have found that grilling makes a differene.
Cut into bite sized pieces. Roughly chop peppers (CAREFULLY remove seeds and ribs from jalapeno to avoid a very spicy dish- I use gloves) and onion. Process all along with the garlic until very small (will be a light bright green color). Spray a large skillet with olive oil spray add the pepper/onion mixture cook until soft over medium heat. Add the broth and chicken cooking 5 minutes more. Add the cream cheese and enchilada sauce (keep one of the empty cans!). Add salt, cumin and chili powder. Stir constantly and cook until cream cheese is melted. Spoon out enough sauce (only) to fill the empty enchilada pan.
Lightly spray a 13x9 baking dish and an 8x8 baking dish. Brush about a tablespoon or 2 of sauce into the bottom. Assemble enchiladas by placing chicken mixture into tortillas, roll and place seam side down into baking dish. 6 in the 13x9 and 4 in the 8x8. Cover with sauce from can and brush on heavily. Sprinkle with shredded cheese. Bake at 400 for 15-20 minutes.

serving size: 2 enchiladas per person.


Number of Servings: 5

Recipe submitted by SparkPeople user SLSAWYER74.






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  • 2 of 2 people found this review helpful
    This is absolutely AMAZING!! I put lots of garlic in most everything I cook so I minced a few cloves and spread it over the chicken while it cooked. SO YUMMY!! THANK YOU!!! - 1/8/11

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  • These were DELICIOUS!!! My husband and I made them for dinner and we both absolutely loved them! They don't even taste like a diet food! And even better, 2 of them really fills you up! - 6/4/11

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