Salsa Verde Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 rotisserie chickens2 jars (16 to 17.6 ounces each) mild salsa verde6 green onions, thinly sliced1/4 cup fresh lime juice (from 2 to 3 limes)1/2 cup loosely packed fresh cilantro leaves, chopped16 (6 inch) corn tortillas1 container (8 oz) reduced-fat sour cream1/2 cup reduced-sodium chicken broth1 package (8 oz) reduced-fat (2%) shredded Mexican cheese blend (2cups)
1. Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for another use). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees. Grease two 13"X9" glass or ceramic baking dishes; set aside. In 12 inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling over medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verdeo mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.
Makes 2 casseroles with 4 main-dish servings each.
Number of Servings: 8
Recipe submitted by SparkPeople user RACHEST25.
2. Preheat oven to 350 degrees. Grease two 13"X9" glass or ceramic baking dishes; set aside. In 12 inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling over medium-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verdeo mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.
Makes 2 casseroles with 4 main-dish servings each.
Number of Servings: 8
Recipe submitted by SparkPeople user RACHEST25.
Nutritional Info Amount Per Serving
- Calories: 399.5
- Total Fat: 14.2 g
- Cholesterol: 99.3 mg
- Sodium: 606.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.0 g
- Protein: 37.9 g
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