Chicken Verde Enchiladas (Super Easy & Lower Fat!)
| Posted By: | Melaneyl |  |
on 2011-01-18 19:59:36 |
Low fat, low calorie and low carb :)
| Share: |
|
) |
 |
|
(10) |
Ingredients
- 2 small boneless skinless chicken breasts
- 7-8 small corn tortillas
- 1 (8 oz.) sour cream, non-fat
- 1 (4 oz.) can green chiles, diced, ethnic
- 1/2 cup salsa - verde
- 1 (10 oz.) can enchilada sauce - green, ethnic
Method
- Boil chicken in a pot of water, making sure water completely covers the chicken. Cook over med-high heat for about 25 minutes. I usually add seasoned salt and 2 bay leaves to add flavor to the chicken.
- Once chicken is cooked and cooled, shred chicken into a bowl. Add the sour cream and green chiles to the shredded chicken and mix. (Will be dividing mixture into 8.)
- Place the salsa verde into your 8x8ish baking dish, layering the bottom of the pan. Add 1/4 can of enchilada sauce to that.
- Warm tortillas in microwave to soften between 2 very moistened paper towels for about 30 seconds.
- Place about a heaping tablespoon or two of the shredded chicken mixture into the warm tortillas. Roll, then place into baking dish.
- Once all of the tortillas are rolled and placed into the baking dish, pour the remaining enchilada sauce over the rolled tortillas.
- Bake at 350 degrees for 35 minutes.
- Serve with spanish rice or pinto beans.
| Prepare Time 30 mins |
Cooking Time 60 mins |
Servings 4 |
Reviews (3)
Reviewed on August 29, 2012 19:47 - by aprilj
That's funny (looking at the review by "roset"), I thought they turned out a bit moist for me. I would've liked them a bit drier. Crispier perhaps? With that said though, I thought the flavors were very satisfying. And I really like how easy it is to prep and clean up after. I served with low-sodium pinto beans and a few tortilla chips as a garnish.
Reviewed on March 11, 2012 20:35 - by roset
Pretty good. I used left over roasted pork instead of chicken. I actually cut back on the sauce and now I wish I wouldn't have. They came out a little dry (tortillas are like sponges!). Served with Mexican Rice Restaurant Style (my recipe) and refried beans from Trader Joes. Dinner was delicious!
Your Review
You must be logged in to review this recipe.
