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Ingredients
- 1-1/4 lb. chicken breast tenders
- 1-1/2 cups bottled green salsa
- 1 4-oz. can diced green chilies
- 1-1/2 cups shredded Mexican-style four-cheese blend (6 oz.)
- 8 6- to 7-inch flour tortillas
- Refrigerated fresh salsa (optional
- Lime wedges (optional)
Details
Servings 4
Adapted from bhg.com
Preparation
Step 1
Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chilies. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese. Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted. To serve, top with salsa and pass lime wedges. Makes 4 servings.
Nutrition Facts
Total Fat (g) 24, Saturated Fat (g) 8, Cholesterol (mg) 120, Sodium (mg) 1081, Carbohydrate (g) 33, Total Sugar (g) 2, Fiber (g) 1, Protein (g) 49, Vitamin C (DV%) 33, Calcium (DV%) 45, Iron (DV%) 43, Percent Daily Values are based on a 2,000 calorie diet
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