Chicken Verde Enchiladas

Chicken Verde EnchiladasRecipe
Photo: Andrew Purcell; Styling: Alistair Turnbull

How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.

Yield:

Serves 4 (serving size: 2 enchiladas)

Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 400
Fat 18 g
Satfat 6.5 g
Monofat 7.9 g
Polyfat 2 g
Protein 29 g
Carbohydrate 33 g
Fiber 7 g
Cholesterol 75 mg
Iron 1 mg
Sodium 620 mg
Calcium 267 mg

Ingredients

3/4 cup prechopped onion
3/4 cup unsalted chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro stems
2 tablespoons sliced pickled jalapeño pepper
5 teaspoons all-purpose flour
1/2 teaspoon ground cumin
2 garlic cloves, thinly sliced
8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomato
3 tablespoons reduced-fat sour cream
1 ripe peeled avocado, coarsely mashed
8 (6-inch) corn tortillas
4 ounces reduced-fat sharp cheddar cheese, shaved
2 tablespoons cilantro leaves

Preparation

1. Place oven rack in lower third of oven, and preheat broiler to high.

2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.

3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.