Enchiladas can be quick and easy. This recipe uses rotisserie chicken, beans, and tomatillo salsa, so you can have dinner on the table in about 20 minutes.
Active time: 15 minutes | Total time: 20 minutes
Green Chicken Enchiladas
Ingredients
- 1 cup (170 g) reduced‑sodium great northern beans, drained
- 1½ cups (200 g) shredded rotisserie chicken breast
- 1 cup (255 g) tomatillo salsa, divided
- ½ cup (120 g) reduced‑fat sour cream
- 8 corn tortillas (6‑inch)
- ¾ cup (85 g) shredded Monterey Jack cheese
- ¼ cup (25 g) sliced green onions
- ½ cup (100 g) diced tomatoes
- Cooking spray
Directions
- Set the broiler to high heat.
- In a large skillet over medium heat, combine beans, chicken, and ¼ cup of the salsa. Cook 4 minutes, stirring until hot. Remove from heat and stir in the sour cream.
- Wrap tortillas in a damp paper towel and microwave 30‑45 seconds to soften.
- Place ¼ cup of the filling in the center of each tortilla, roll up, and lay seam‑side down in a greased 11×7‑inch baking dish.
- Pour the remaining salsa over the rolled tortillas, then sprinkle the cheese evenly on top.
- Broil for about 3 minutes, or until the cheese melts and starts to turn golden.
- Remove from the oven and garnish with green onions and diced tomatoes.
Serves: 4 (2 enchiladas per serving)
Nutrition (per serving)
Calories: 385 | Fat: 14 g | Saturated Fat: 7 g | Carbs: 38 g | Fiber: 7 g | Sugar: 4 g | Protein: 27 g
Potassium: 422 mg | Iron: 12 % DV | Vitamin C: 8 % DV | Calcium: 26 % DV