Try this Green Enchiladas recipe, or contribute your own.
Suggest a better descriptionOptional: consider roasting the garlic (skin on) in dry skillet until slightly brown. When cooled peel and mince garlic.
Mix ~32 ounces of green enchilada sauce with sour cream.
Shred roasted chicken into a large bowl. Add garlic and diced chilies. OPTION: consider adding black beans.
Add sauce to chicken until moist (start with ~1 cup).
Heat tortillas briefly in microwave (cover with towel to avoid drying out). Put some sauce on a plate and moisten a tortilla, fill with a ~1/3 c chicken mixture, roll and place seam side down in 9x13 baking dish (NOTE: this quantity generally fills a 9x13 and a 8x8 dish).
Pour remaining sauce over enchiladas and sprinkle with shredded cheese. Cover with foil.
Bake at 350 deg in the middle of the oven until heated through (~40 minutes). Once bubbling, raise rack to top of oven and broil briefly to brown the cheese (~1-2 minutes).
Optional: consider garnishing with sliced scallions, sliced olives, diced avocado, salsa, sour cream
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 72 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 68.5mg | 2 % | |
Potassium 253.4mg | 7 % | |
Total Carbohydrate 44.3g | 13 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 38.4g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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