Enchiladas Verde de Pollo

Cook:25min

- Pre cook the chicken to save time when preparing enchiladas - I typically use Las Palmas brand sauce (Target and Safeway normally have it). They make a mild and a medium, but I always use mild. - I prefer Colby Jack cheese, and can't stand "Mexican blend" - Pre-shredded cheese will obviously save time, but it also contains potato starch. Who wants potato starch?

Updated at: Thu, 17 Aug 2023 09:46:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories769.5 kcal (38%)

Total Fat27.3 g (39%)

Carbs91.5 g (35%)

Sugars10.6 g (12%)

Protein38.1 g (76%)

Sodium1401.8 mg (70%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

18corn tortillas

28 ozgreen enchilada sauce

8 ozColby-Jack cheese

shredded

1 lbchicken breast

or thighs, cooked and shredded

1 x 4 ozcan green chiles

2 cupsspinach

Instructions

Step 1

Pan fry tortillas in vegetable/canola oil until warm, or heat in microwave.

Step 2

In a medium saucepan, combine 1 cup of enchilada sauce, shredded chicken, and optional toppings on low heat until warm, but NOT boiling

Step 3

Preheat oven to 350°. Spray a 9 x 13 baking pan (preferably glass) with cooking spray, and coat bottom of pan with about 1/4 cup of enchilada sauce. Spread sauce around with the bottom of a spoon if needed.

OvenPreheat

Step 4

Assemble enchiladas by scooping 2 tablespoons of chicken mix into a tortilla with about 1 teaspoon of shredded cheese. Roll tortilla and place seam-side down in pan.

Step 5

Pour remaining sauce over the enchiladas.

Step 6

Sprinkle remaining cheese and any other desired toppings on top of enchiladas.

Step 7

Bake at 350° for about 25 minutes, or until cheese is melted.

Step 8

Remove from oven and serve with desired toppings