Green Chile and Chicken Enchiladas

recipe
Chicken enchiladas and a recipe for green chile sauce combine for one tasty dish. Instead of the usual rolled enchiladas, tortillas are layered then cut in half to serve four. This is a distinctive New Mexican tradition.

Yield:

4 servings (serving size: 1/2 tortilla stack)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Caloriesfromfat 21 %
Fat 5.3 g
Satfat 1.8 g
Monofat 1.3 g
Polyfat 1.4 g
Protein 18.4 g
Carbohydrate 27.6 g
Fiber 4.7 g
Cholesterol 42 mg
Iron 1.7 mg
Sodium 543 mg
Calcium 131 mg

Ingredients

1/2 teaspoon vegetable oil
1 cup chopped onion
2 garlic cloves, minced
1 cup shredded cooked chicken breast (about 6 ounces)
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
6 (6-inch) corn tortillas
1/4 cup (1 ounce) crumbled feta cheese

Preparation

Preheat oven to 350°.

Heat oil in a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Combine onion mixture, chicken, salt, and pepper.

Spread 1/4 cup Green Chile Sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 tortillas over sauce; top evenly with half of chicken mixture and 1/2 cup Green Chile Sauce. Repeat procedure, ending with tortillas. Spread remaining sauce over tortillas. Sprinkle with cheese.

Bake at 350° for 20 minutes or until thoroughly heated. Cut each tortilla stack in half.

Note:

Robb Walsh,

Cooking Light

July 2002
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