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Nutrition Facts
Serving Size 1 (314g) Recipe makes 5 servings The following items or measurements are not included below: fat-free monterey jack cheese
Calories 294
Calories from Fat 61		(20%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 707mg		29%
Potassium 657mg		18%
Total Carbohydrate 35.4g		11%
	Dietary Fiber 4.6g	18%
	Sugars 7.2g
Protein 24.2g		48%
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By: kiwidutch

Green Enchiladas

Recipe #37856 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Amber of AZ
Aug 20, 2002

Green Enchiladas is a dish that you make knowing you are looking forward to the leftovers. I love the creaminess and tang of the sauce.

SERVES 5 , 10 enchiladas (change servings and units)

Ingredients

1 cup fat free sour cream
1 (16 ounce) jar green chili salsa
10 corn tortillas or fat free flour tortillas (6 to 8 inches in diameter)
2 1/2 cups shredded cooked chicken (leftovers from Crockpot Chicken Taco Meat recipe by Recipezaar is really good in this dish) or refried beans (depending of course if you want meat or not)
1 cup shredded fat-free monterey jack cheese
sour cream, for topping if desired

Directions

1
Heat oven to 350 degrees F.
2
Stir 1 cup sour cream into salsa.
3
Dip each tortilla into sauce to coat both sides.
4
Spoon 1/4 cup of the chicken or beans onto each tortilla; roll up.
5
Place seam sides down in ungreased rectangular baking dish.
6
Pour remaining sauce over enchiladas.
7
Sprinkle with cheese.
8
Bake uncovered about 15 minutes or until cheese is melted.
9
Serve with sour cream if desired.

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Featured Reviews for This Recipe

From: ~Jen~

On Dec 6, 2007

Very easy! It could use a little more zip - as it stands it would be great for kids or people who don't like spicy food. The only green sauce I could find without MSG was the Archer Farms brand at Target and a 12 oz jar with all other ingredients the same filled 8 six-inch corn tortillas.

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From: PistonsFan

On Mar 28, 2007

I love this recipe because it is so easy and so good. I used the salsa verde in a can from the Mexican aisle at the grocery store. I mixed half of the sauce with shredded chicken and about 1/4 can of black beans which is the mixture I used to stuff the enchiladas, then poured the rest over top. I didn't really dip the tortillas - I just poured a little bit of the sauce in the bottom of my pan to start with.

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From: Chef #208177

On Apr 7, 2005

I live in San Antonio and tried this receipe. I served it to some local friends of Hispanic decent( how's that for political correctness) and they thought I had it delivered from a local Mom and Pop. It's a winner

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From: Kathleen Talbot

On Mar 7, 2003

This has become a family favorite in my house! We make some with chicken only, beans only, and some with both. It's great! So creamy and delicious. I've found that it doesn't quite warm all the way through unless you heat up the filling before hand. You might also want to use a medium salsa to kick up the spice a little. Delicious!

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