Verde Chicken Enchilladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 chicken leg quarters, skin removed1 medium sweet yellow onion, diced1 Bottle Green Mexican Salsa (16 oz.)1 can condensed cream of chicken soup (10 3/4 oz.)8 oz. block Monterey Jack cheese, shredded.25 corn tortillas (16 oz package=20 tortillas)salt and peppercilantro and parsley for garnish
-Cook the chicken until no longer pink. Allow the chicken to cool, then shred and set aside.
-While chicken is cooking and cooling, dice one medium sweet onion, set aside. Grate/shred the block of cheese and set aside.
-In a large measuring cup, mix together the green mexican salsa and cream of chicken soup; set aside.
-Combine cooled shredded chicken, diced onion, plus .5 cup of the soup/salsa mixture in a large bowl. Salt and pepper to taste.
(-Heat up the tortillas in a microwave prior to assembling the enchilladas.)
-Pour .5-1 cup of the soup mixture onto the bottom of a greased 9x13" baking dish.
-Spoon about 2 heaping tablespoons of chicken mixture down the middle of each tortilla, sprinkle with shredded cheese and roll up. Place seam-side down in prepared baking dish.
-Pour the remaining soup mixture over the enchilladas, then cover with remaining shredded cheese. Garnish with Parsley and cilantro.
-Bake in a preheated 350°F oven for 20-25 minutes, or until cheese is melted and sauce is bubbling.
Serving Size: 12.5 (2 enchilladas per serving)
Number of Servings: 12.5
Recipe submitted by SparkPeople user ARIELLEMCMURREY.
-While chicken is cooking and cooling, dice one medium sweet onion, set aside. Grate/shred the block of cheese and set aside.
-In a large measuring cup, mix together the green mexican salsa and cream of chicken soup; set aside.
-Combine cooled shredded chicken, diced onion, plus .5 cup of the soup/salsa mixture in a large bowl. Salt and pepper to taste.
(-Heat up the tortillas in a microwave prior to assembling the enchilladas.)
-Pour .5-1 cup of the soup mixture onto the bottom of a greased 9x13" baking dish.
-Spoon about 2 heaping tablespoons of chicken mixture down the middle of each tortilla, sprinkle with shredded cheese and roll up. Place seam-side down in prepared baking dish.
-Pour the remaining soup mixture over the enchilladas, then cover with remaining shredded cheese. Garnish with Parsley and cilantro.
-Bake in a preheated 350°F oven for 20-25 minutes, or until cheese is melted and sauce is bubbling.
Serving Size: 12.5 (2 enchilladas per serving)
Number of Servings: 12.5
Recipe submitted by SparkPeople user ARIELLEMCMURREY.
Nutritional Info Amount Per Serving
- Calories: 266.1
- Total Fat: 10.3 g
- Cholesterol: 23.2 mg
- Sodium: 792.8 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.0 g
- Protein: 12.4 g
Member Reviews