Green-Sauced Chicken Enchiladas

Green-Sauced Chicken Enchiladas Recipe
In this recipe we dry-sautéed the tortillas instead of frying them (the traditional method) and decreased the cheese. Be sure to use corn tortillas because flour tortillas will turn gummy. Make the Green Enchilada Sauce first. Enchiladas are typically very spicy, but we've made this dish in a milder form. If you want to kick up the heat, adapt to taste by adding jalapeños or serrano chiles to the enchilada sauce.


4 servings (serving size: 2 enchiladas)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 30 %
Fat 13 g
Satfat 6.6 g
Monofat 3.8 g
Polyfat 1.4 g
Protein 28.4 g
Carbohydrate 41 g
Fiber 5.2 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 1123 mg
Calcium 358 mg


8 (6-inch) corn tortillas
1 cup (4 ounces) shredded Wisconsin white cheddar cheese, divided
Cooking spray
2 1/2 cups finely chopped cooked chicken breast (about 1 pound)


Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat until hot. Add tortillas; cook 1 minute on each side or until soft.

Spread 2 tablespoons Green Enchilada Sauce over each soft tortilla, spreading to edges; top each with 1 tablespoon cheese. Roll up and place, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray. Spoon the chicken evenly over tortillas; top with remaining Green Enchilada Sauce. Sprinkle with 1/2 cup cheese. Cover and bake at 350° for 15 minutes.

(Totals include Green Enchilada Sauce)

March 2000
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