Pollo Verde Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 corn tortillas non-stick cooking spray ingredients for chicken mixture in pan 1:1 Tbsp extra virgin olive oil1 Tbsp minced garlic1 diced medium onion1 lb. 9 oz skinless/boneless chicken 1 can mild Rotel (liquid removed and set aside for sauce)1 tsp cumin1 tsp taco seasoningingredients for green chili sauce in pan 2:1 Tbsp extra virgin olive oil1 Tbsp minced garlic1 diced medium onion1 Tsp cumin1/8 tsp salt3 anaheim peppers (deveined & roasted)2 cups fat free chicken broth (33% less sodium)( 4 0z. of 1/3 less fat cream cheese.
Lightly spray 12 corn tortillas with non-stick cooking spray and lightly brown each tortialla in a non-stick pan on medium/high heat and then set them to the side.
sautee chicken ingredients in pan 1 on medium heat covered with a lid. Stir until the chicken is fully cooked and then reduce the heat and simmer on low until chicken mixture is slightly shredded.
lightly roast the anaheim peppers in the pan that the tortillas were heated in and set them to the side to be added to pan 2.
ingredients for the green chili sauce in pan 2:
sautee the onions and garlic until translucent , add the roasted anaheim peppers (chopped up), cumin, salt, and chicken broth.
simmer on medium heat until peppers are soft and sauce is thicker.
After sauce has been cooked down and reduced, puree in a blender with 4 0z. of 1/3 less fat cream cheese.
Spray a 9x13 casserole pan with non-stick cooking spray and layer 6 of the corn tortillas on the bottom, cover with one layer of chicken, then cover with 1/2 of the green chili mixture. top with 1/2 cup of shredded mexican cheese and repeat the layers once more ending up with the remaining 1/2 cup of shredded cheese for the top.
Bake at 350 for 30minutes. 6 servings, 308 calories each. Serve with 1/2 cup vegetarian refried beans (90 calories) and garnish with light sour cream, tomatoe, lettuce, onion, cilantro (Optional)
Entire meal equals approximately 483 calories.
Number of Servings: 6
Recipe submitted by SparkPeople user SCARROLL64.
sautee chicken ingredients in pan 1 on medium heat covered with a lid. Stir until the chicken is fully cooked and then reduce the heat and simmer on low until chicken mixture is slightly shredded.
lightly roast the anaheim peppers in the pan that the tortillas were heated in and set them to the side to be added to pan 2.
ingredients for the green chili sauce in pan 2:
sautee the onions and garlic until translucent , add the roasted anaheim peppers (chopped up), cumin, salt, and chicken broth.
simmer on medium heat until peppers are soft and sauce is thicker.
After sauce has been cooked down and reduced, puree in a blender with 4 0z. of 1/3 less fat cream cheese.
Spray a 9x13 casserole pan with non-stick cooking spray and layer 6 of the corn tortillas on the bottom, cover with one layer of chicken, then cover with 1/2 of the green chili mixture. top with 1/2 cup of shredded mexican cheese and repeat the layers once more ending up with the remaining 1/2 cup of shredded cheese for the top.
Bake at 350 for 30minutes. 6 servings, 308 calories each. Serve with 1/2 cup vegetarian refried beans (90 calories) and garnish with light sour cream, tomatoe, lettuce, onion, cilantro (Optional)
Entire meal equals approximately 483 calories.
Number of Servings: 6
Recipe submitted by SparkPeople user SCARROLL64.
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 13.0 g
- Cholesterol: 89.9 mg
- Sodium: 1,143.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.8 g
- Protein: 35.0 g