Add a fiesta of flavor to chicken with garlic, lime and fresh greens. By Betty Crocker Kitchens
20 Minutes Prep
45 Minutes Total
- 1 can (10 oz) Old El Paso™ enchilada sauce
- 1/4 cup cilantro sprigs
- 1/4 cup parsley sprigs
- 1 tablespoon lime juice
- 2 cloves garlic
- 2 cups chopped cooked chicken or turkey
- 1 cup shredded mozzarella cheese (4 oz)
- 6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
- 1 medium lime, cut into wedges
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
- In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
- Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.
- Though protein won't raise your blood glucose levels, it's still wise to eat only one serving per meal to control your total calorie intake.
- Don't forget the rice and beans! Serve with 1/3 cup cooked rice and 1/2 cup Old El Paso® fat-free refried beans for a total of 4 1/2 Carbohydrate Choices.
- If you prefer green enchilada sauce to the red variety, go ahead and use it instead.
NutritionCalories250(Calories from Fat100),Total Fat11g(Saturated Fat4g,Trans Fat1g),Cholesterol50mgSodium560mgTotal Carbohydrate19g(Dietary Fiber1g Sugars2g),Protein20g;% Daily Value*:Vitamin A8%;Vitamin C6%;Calcium20%;Iron8%; Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat; Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.