Green Chicken Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 433.5
  • Total Fat: 12.0 g
  • Cholesterol: 91.5 mg
  • Sodium: 642.3 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 42.8 g

View full nutritional breakdown of Green Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 onion, quartered AND 1/2 cup chopped
    lb chicken breast boneless, skinless
    1.5 cup Kraft Shredded 2% Mexican Four Cheese blend
    1/4 cup cilantro
    1/4 cup egg substitute
    2/3 cup 2% milk
    11 oz can of tomatillos
    4.5 oz can green chiles
    8 corn tortillas


To prepare filling, place 3 cups water, 1/4 tsp salt, 8 black peppercorns, quartered onion, bay leaf, and chicken in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool, and shred with 2 forks.

Preheat oven to 375.

Combine chicken, 1 cup cheese and 1/2 cup onion in a bowl; set aside.

To prepare sauce, place milk, cilantro, egg substitute, 1/8 tsp salt, tomatillos, and chiles in a food processor; process until smooth.

To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.

Pour sauce over enchiladas. Cover and bake at 375 for 20 minutes. Uncover; sprinkle with 1/2 cup cheese. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user SHIMMERINGFADES.

Rate This Recipe