Chicken Enchiladas with Green Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 serving(s) MR Corn 2 Tortillas 2 cup, strips Green Peppers (bell peppers) 1 cup, sliced Onions, raw 2 1tsp Sunflower Oil 12 medium Tomatillos 6 oz Baked Chicken Thigh (bone in w/out skin) 1 cup Colby and Monterey Jack Cheese shredded
Green Poblano Sauce: sauté sliced onions in sunflower oil and add poblano peppers. Cook until caramelized onions and soft peppers. Boil tomatillos in salted water. Combine with the onion mix, then to food processor for the sauce part.
Cook chicken to your liking and cut into tiny strips. Assemble enchiladas by putting the sauce, chicken and shredded cheese in the tortillas. Fold in half, put in the casserole and top with more sauce and cheese. To. Die. For.
Serving Size: 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRA_SALKIC.
Serving Size: 6 pieces
Number of Servings: 6
Recipe submitted by SparkPeople user SANDRA_SALKIC.
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 9.3 g
- Cholesterol: 43.2 mg
- Sodium: 106.1 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.5 g
- Protein: 11.5 g
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