Easy Salsa Verde Chicken Enchiladas

Easy Salsa Verde Chicken Enchiladas

These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner.
  • 15 Minutes Prep
    40 Minutes Total
  • 5 Servings

Ingredient List

  • 2 1/2 cups shredded deli rotisserie chicken
  • 2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch
  • 1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
  • 1/3 cup Old El Paso™ Creamy Salsa Verde sauce
  • 1/2 cup chopped plum (Roma) tomatoes
  • 2 tablespoons sliced green onions

Preparation

  1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  2. In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.
  3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  4. Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.

Expert Tips

  • Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.
  • Chopped cilantro is a great fresh topper addition.

Nutrition

5 servings (2 enchiladas each)

1 Serving Calories 530  (Calories from Fat 260);  Total Fat 29g  (Saturated Fat 11g,  Trans Fat 0g); Cholesterol 110mg;  Sodium 1550mg;  Total Carbohydrate 36g  (Dietary Fiber 0g,  Sugars 5g);  Protein 32g  

% Daily Value: Vitamin A  4%;  Vitamin C  2%;  Calcium 35%;  Iron  15%;  

Exchanges: 2 1/2 Starch, 2 1/2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat

Carbohydrate Choice: 2.5 
 

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