HEALTHY GREEN CHILI CHICKEN ENCHILADAS RECIPES

GREEN CHICKEN ENCHILADAS RECIPE | ALLRECIPES

Green Chicken Enchiladas Recipe | Allrecipes image

Great to assemble the night before and have ready to pop in the oven after work. Garnish as desired. Serve with Spanish-style rice.

Provided by AMeyer

Categories Mexican Recipes

Total Time 13 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 enchiladas

Number Of Ingredients 8

Ingredients

cooking spray (such as Pam®)
6 whole wheat tortillas
1 (10.75 ounce) can cream of mushroom soup
½ (16 ounce) jar green taco sauce
1 (4 ounce) can chopped green chilies
2 green onions, chopped
3 roasted skinless chicken breasts, shredded
1 cup shredded Cheddar cheese

Steps:

Prepare a 13x9-inch baking dish with cooking spray.
Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 609.8 calories, CarbohydrateContent 67.6 g, CholesterolContent 112.6 mg, FatContent 22.9 g, FiberContent 5.7 g, ProteinContent 45.9 g, SaturatedFatContent 10.4 g, SodiumContent 2302.7 mg, SugarContent 3.1 g

CHICKEN ENCHILADAS RECIPE | MARCELA VALLADOLID | FOOD NETW…

Chicken Enchiladas Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

Steps:

Preheat the oven to 350 degrees F.
Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

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