Green Chile-Chicken Enchiladas

Green Chile-Chicken Enchiladas Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
New Mexicans prefer these over the beef enchiladas associated with other Southwest cuisines. Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until ready to assemble the enchiladas.

Yield:

8 servings (serving size: 2 enchiladas)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 30 %
Fat 10.1 g
Satfat 4.3 g
Monofat 2.6 g
Polyfat 2 g
Protein 27.2 g
Carbohydrate 29 g
Fiber 3.4 g
Cholesterol 69 mg
Iron 1.2 mg
Sodium 382 mg
Calcium 198 mg

Ingredients

3 cups fat-free, less-sodium chicken broth
1 1/2 cups finely chopped onion, divided
2 teaspoons dried oregano
1/2 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
2 garlic cloves, minced
1 bay leaf
1/2 cup fat-free sour cream
Cooking spray
16 (6-inch) corn tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/2 cup (2 ounces) shredded cheddar cheese

Preparation

Combine broth, 1 cup onion, and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces. Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl, stirring well.

Preheat oven to 350°.

Spread 1/4 cup Green Chile Sauce in the bottom of each of 2 (11 x 7-inch) baking dishes coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1 1/4 cups of remaining Green Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Sprinkle half of cheese mixture evenly over filled tortillas in each dish. Bake at 350° for 18 minutes or until thoroughly heated.

Note:

Bill Jamison and Cheryl Alters Jamison,

December 2007
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