Sour Cream and Green Chili Chicken Enchiladas
- Number of Servings: 7
Ingredients
16 ounce jar Herdez Salsa Verde12 ounce container low fat sour cream4 ounces reduced fat cream cheese1/4 cup reduced fat chicken broth1 cup chopped green chili canned or fresh7 slices reduced fat pepper jack cheese12 ounces cooked shredded chicken breast14 corn tortillas1/2 cup reduced fat shredded Mexican blend cheese1/2 cup green onion1/4 cup chopped fresh cilantro
Preheat oven to 350 degrees.
Spray a large casserole with cooking spray and set aside.
In a pot over medium heat combine Salsa Verde, sour cream, cream cheese, chicken broth, and green chilies. Stir until all is melted and blended together. Put about 2/3 of a cup of the sauce in bottom of the casserole dish.
Wrap 7 tortillas in a damp paper towel and heat in microwave 30 seconds.
One at a time dip each tortilla in the green sauce. Place in casserole dish and add about 2 tablespoons chicken and 1/2 slice of the pepper jack cheese in the center of each tortilla and roll up. Repeat with the remaining 7 tortillas.
Pour the remaining sauce over the tortillas and sprinkle with the Mexican cheese blend, green onions and cilantro. Bake about 30 minutes until hot and bubbly.
Serving Size: 7 Servings ( 2 enchiladas per serving)
Number of Servings: 7
Recipe submitted by SparkPeople user MSMAIME.
Spray a large casserole with cooking spray and set aside.
In a pot over medium heat combine Salsa Verde, sour cream, cream cheese, chicken broth, and green chilies. Stir until all is melted and blended together. Put about 2/3 of a cup of the sauce in bottom of the casserole dish.
Wrap 7 tortillas in a damp paper towel and heat in microwave 30 seconds.
One at a time dip each tortilla in the green sauce. Place in casserole dish and add about 2 tablespoons chicken and 1/2 slice of the pepper jack cheese in the center of each tortilla and roll up. Repeat with the remaining 7 tortillas.
Pour the remaining sauce over the tortillas and sprinkle with the Mexican cheese blend, green onions and cilantro. Bake about 30 minutes until hot and bubbly.
Serving Size: 7 Servings ( 2 enchiladas per serving)
Number of Servings: 7
Recipe submitted by SparkPeople user MSMAIME.
Nutritional Info Amount Per Serving
- Calories: 379.6
- Total Fat: 17.5 g
- Cholesterol: 74.4 mg
- Sodium: 780.2 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.5 g
- Protein: 23.7 g
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