Chicken Enchiladas Verdes

By carvalhohm2

Ingredients

• 3 cups shredded cooked chicken breast
• 1 1/2 cups green tomatillo salsa
• 1 cup shredded reduced-fat Monterey Jack cheese (4 oz)
• 1/4 teaspoon kosher (coarse) salt
• 1/4 teaspoon freshly ground pepper
• 8 flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

Details

Servings 8
Cooking time 25mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Set oven control to broil. Spray 13x9-inch broiler-safe (not glass) baking dish with cooking spray.

2 In medium microwavable bowl, mix chicken, 1/2 cup of the salsa, 1/2 cup of the cheese, the salt and pepper. Microwave uncovered on High 2 minutes or until thoroughly heated. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; sprinkle with remaining 1/2 cup cheese.

3 Broil with top about 6 inches from heat 8 minutes or until cheese is melted. Serve immediately.

Serves 8

Serving Size: 1 Serving Calories240 , Total Fat8g (Saturated Fat3 1/2g, ), Sodium790mg Total Carbohydrate19g (Dietary Fiber1g ), Protein23g