Green chili enchiladas that are lower in fat, yet high in flavor!
Place chicken, onion, garlic, chicken broth and salt (optional) in a large pan. Heat until boiling, cover , reduce heat and let simmer. Occasionally stir the chicken breaking it up as it gets tender (should take about 30 minutes). When the chicken is fully cooked and falling apart, remove the cover, turn up the heat and allow the chicken broth to reduce until the chicken is still wet, but not saturated (about 5 to10 minutes... watch it carefully and stir so it won't burn on the bottom). Preheat oven to 350 degrees. Place 3 jars of green salsa in the bottow of a large cassarole dish. Take each tortilla and fill it with the chicken mixture and add just a bit of cheese, roll it up and place it in the dish. When all 10 are done, dump the other 3 jars of green salsa on the top and put remaining cheese on the very top. Cover with foil and bake until heated through (about 30 minutes) remove the foil for the last 10 minutes. Take it out and enjoy with jalapenos and sour cream.
You may also choose to place the chicken mixture in a crock pot and slow cook it to simplify preparation.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 283 | ||
Calories from Fat: 137 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 93mg | 29 % | |
Sodium 491.1mg | 17 % | |
Potassium 333.5mg | 9 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.4g | ||
Protein 33.4g | 48 % | |
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: 283
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