Easy Salsa Verde Chicken Enchiladas

Name: Easy Salsa Verde Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Cuisine: Mexican
Ingredients: 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

Love everything verde when it comes to enchiladas? Then we've got your perfect saucy, cheesy, weeknight recipe. Easy Salsa Verde Chicken Enchiladas are filled with Old El Paso™ Chopped Green Chiles, Old El Paso™ Green Enchilada Sauce and topped with Old El Paso™ Creamy Salsa Verde Sauce, so they take just 15 minutes to prep. These salsa verde enchiladas are sure to satisfy your Tex-Mex cravings– fast!

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

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
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.
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.
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 Old El Paso™ Shredded 3 Pepper Cheese Blend to replace Mexican 4 Cheese Blend to add a little more spice to these Easy Salsa Verde Chicken Enchiladas.
Need even more heat? Try adding chopped jalapeños to the chicken mixture in addition to the chopped green chiles.
Chopped cilantro makes a great fresh topping addition.
Now that you have your salsa verde chicken enchiladas all wrapped up, try Easy Chicken Enchiladas or Chile Chicken Enchiladas next!

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