Green Chile Chicken enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb fire roasted Green Chiles (large can come in 27oz), chopped1 Tbsp olive oil1 Tbsp Smart Balance light buttery spread5 large cloves garlic, minced1/2 tsp kosher salt1/2 tsp fresh ground pepper2 cups fat free, low sodium chicken broth, divided10 corn tortillas (7-8 inches)2- 1/2 cups shredded cooked chicken (I use about 1/2 a roasted chicken)2 cups shredded Kraft Mexican cheese blend 2%, divided5 Tbsp fat free sour cream
1. Preheat oven to 400 degrees.
2. Heat oil and butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. cook stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by 1/3 (about 10 minutes).
3. Meanwhile, prepare tortillas. In a small skillet, bring 1 cup broth to gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (I use 2 or 3 sheets). Do not overlap or tortillas will stick. Throw remaining broth away.
4. Divide 1-1/4 cups cheese equally among tortillas (1/8 cup each) and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down to a 9.13 baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and brown, 15-20 minutes. Serve wtih sour cream. Serving size is 2 enchiladas with 1 Tbsp sour cream.
Number of Servings: 5
Recipe submitted by SparkPeople user MONYEE.
2. Heat oil and butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. cook stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by 1/3 (about 10 minutes).
3. Meanwhile, prepare tortillas. In a small skillet, bring 1 cup broth to gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (I use 2 or 3 sheets). Do not overlap or tortillas will stick. Throw remaining broth away.
4. Divide 1-1/4 cups cheese equally among tortillas (1/8 cup each) and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down to a 9.13 baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and brown, 15-20 minutes. Serve wtih sour cream. Serving size is 2 enchiladas with 1 Tbsp sour cream.
Number of Servings: 5
Recipe submitted by SparkPeople user MONYEE.
Nutritional Info Amount Per Serving
- Calories: 436.8
- Total Fat: 15.6 g
- Cholesterol: 95.1 mg
- Sodium: 1,522.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.4 g
- Protein: 41.1 g
Member Reviews