Creamy Chicken Enchiladas with Salsa Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
chicken, tortillas, cheese, onions, yogurt, salsa verde [anaheim chiles, oil, chicken broth, coriander, garlic, onions, flour, salt]
Make sauce: broil chiles until blackened. Allow to steam-cool, then peel, de-seed & puree. Heat oil in pan, saute onions until lightly browned. Add garlic, then flour. Add spices, chiles & chicken broth, simmer 15 minutes.
Make chicken filling: cook chicken however you prefer, mix with yogurt & lightly sauteed onion.
Assemble casserole: put thin layer of sauce in 2 large baking pans. Heat each tortilla, add 1/3 cup of chicken filling, roll up & place in baking pan. When 2 pans have 1 layer of 8 enchiladas each, top enchiladas with green sauce & cheese.
Bake @ 350 degrees 20 minutes or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user ZILLYONS.
Make chicken filling: cook chicken however you prefer, mix with yogurt & lightly sauteed onion.
Assemble casserole: put thin layer of sauce in 2 large baking pans. Heat each tortilla, add 1/3 cup of chicken filling, roll up & place in baking pan. When 2 pans have 1 layer of 8 enchiladas each, top enchiladas with green sauce & cheese.
Bake @ 350 degrees 20 minutes or until heated through.
Number of Servings: 8
Recipe submitted by SparkPeople user ZILLYONS.
Nutritional Info Amount Per Serving
- Calories: 429.8
- Total Fat: 10.7 g
- Cholesterol: 82.5 mg
- Sodium: 708.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 5.4 g
- Protein: 39.9 g
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