5-Ingredient Green Chicken Enchiladas
Prep: 15 minutes
Bake/Broil: 14 minutes • Serves: 4
1 can (19 ounces) medium green chile enchilada sauce
2 cups shredded rotisserie chicken breast meat
1/4 cup plus 2 tablespoons finely chopped red onion
8 (6-inch) white corn tortillas
1 cup Kraft finely shredded Mexican style four cheese
Chopped avocado, fresh cilantro leaves and/or sour cream for garnish (optional)
1.Preheat oven to 425°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir 1/2 cup enchilada sauce, chicken and 1/4 cup onion. Makes about 2 cups chicken mixture.
2.Spread 3/4 cup enchilada sauce in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/4 cup chicken mixture down center; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 1 cup enchilada sauce over enchiladas; sprinkle with cheese and remaining 2 tablespoons onion. Cover dish tightly with aluminum foil; bake 12 minutes. Remove foil; turn broiler to high and broil 2 minutes or until top is lightly browned. Makes 8 enchiladas.
3.Serve enchiladas garnished with avocado, cilantro and/or sour cream, if desired.
Approximate nutritional values per serving (2 enchiladas):
357 Calories, 15g Fat (6g Saturated), 82mg Cholesterol, 1172mg Sodium,
28g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 28g Protein
Smart Swaps:
> Choose whole-grain or low-carb tortillas to boost fiber. Salsa verde’s tomatillos add natural acidity and vitamin K, reducing the need for extra salt. Finish with shredded lettuce and crisp radishes for fresh, low-cal crunch.
