Green Chile Chicken Enchiladas
PREP TIME: 25 min(s)
TOTAL TIME: 45 min(s)
SERVINGS: 5
Dinner
Lunch
What you need:
- 2 cans (10 oz. each) red enchilada sauce, warmed
- 2-1/2 cups shredded cooked chicken
- 1 can (4 oz.) chopped green chiles, undrained
- 1 cup Mexican style finely shredded cheese, divided
- 2/3 cup BREAKSTONE'S Sour Cream, divided
- 10 corn tortillas (6 inch), warmed
- 2 Tbsp. chopped fresh cilantro
How to make it:
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
- Combine chicken, chiles and 1/3 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
- Place, seam sides down, over sauce in pan; top with remaining enchilada sauce.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.
Recipe Nutrition Facts
(Per Serving) 420 calories, 19g total fat, 9g saturated fat, 0g trans fat, 105mg cholesterol, 1270mg sodium, 34g carbohydrate, 1g dietary fiber, 4g sugars, 26g protein, 0%DV vitamin D, 15%DV calcium, 6%DV iron, 2%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.