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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.

Recipe by Cooking Light March 2000

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Yield:
4 servings (serving size: 2 enchiladas)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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)

Nutrition Facts

390 calories; calories from fat 30%; fat 13g; saturated fat 6.6g; mono fat 3.8g; poly fat 1.4g; protein 28.4g; carbohydrates 41g; fiber 5.2g; cholesterol 74mg; iron 1.6mg; sodium 1123mg; calcium 358mg.
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