Chicken Enchiladas Verde

1 enchildada @ 6 points, 7 pointsplus

Chicken Enchiladas Verde

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  • Prep Time


  • Total Time


  • Servings



  • 1

    roasted or rotisserie chicken, skin removed and meat shredded or cut into bite-size pieces (3 to 4 cups)

  • cups chopped green onions, white and part of the green

  • 8

    ounces reduced-fat shredded Monterey Jack cheese

  • 10

    flour tortillas (use higher-fiber tortillas to increase the fiber)

  • 5

    tablespoons fat free half-and-half

  • Verde (green) Sauce:

  • 2

    cups coarsely chopped fresh or canned, drained tomatillos (Mexican green tomatoes)

  • 1

    cup chopped fresh cilantro

  • 2

    - to 4-ounce can chopped green chilies (mild or hot, depending on your preference)

  • 1

    cup fat-free sour cream


1. Preheat oven to 375 degrees. Coat a 9x13-inch baking pan with canola cooking spray. 2. Add shredded chicken, green onions, and shredded cheese to a large mixing bowl and toss well to blend. 3. One by one, heat tortillas in a nonstick frying pan until softened. Lay a heaping 1/3 cup of chicken down the middle of each tortilla. Add 1 1/2 teaspoons of fat-free half-and-half down the center of each. Roll up the tortillas and place seam-side down in the prepared pan. 4. Bake for about 25 minutes. Pan can be covered or uncovered - it works both ways. 5. To make the verde sauce, add tomatillos, cilantro, and green chilies to a food processor and pulse briefly (the texture should be somewhat chunky, not pureed). Stir in the sour cream. Serve the enchiladas with a spoonful of verde sauce over the top.


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