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Chicken Enchiladas

  Chopped tomatillos/18-ounce can tomatillos undrained 2 1⁄2 Cup (40 tbs) (Fresh)
  Canned whole green chili peppers 4 Ounce, rinsed and seeded (1 Can)
  Chopped onion 1⁄4 Cup (4 tbs)
  Fresh cilantro leaves 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Reduced-sodium chicken broth 1 Cup (16 tbs)
  Finely chopped cooked chicken/Finely chopped cooked turkey 1 1⁄2 Cup (24 tbs)
  Canned whole kernel corn 15 1⁄4 Ounce, drained (1 Can)
  Cream cheese 1⁄3 Cup (5.33 tbs) (Tub)
  Fat free sour cream/Light dairy sour cream 1⁄4 Cup (4 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs) (2 Onions)
  Nonstick spray coating 1
  8 inch flour tortillas 8
  Shredded reduced-fat monterey jack cheese 3 Ounce (3/4 Cup)

1. For sauce, in a blender container combine fresh or undrained canned tomatillos, peppers, onion, cilantro, sugar, and cumin. Add 1 cup broth for fresh tomatillos or 1/2 cup broth for canned. Cover; blend till smooth. Transfer to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
2. For filling, in a bowl stir together the chicken or turkey, corn, cream cheese, sour cream, and green onions.
3. Spray a 3-quart rectangular baking dish with nonstick coating. Spray 1 side of a flour tortilla. Place tortilla, sprayed side down, in a large skillet over medium heat for 30 seconds; remove. Spoon about 1/3 cup filling onto uncooked side; roll up. Repeat.
4. Arrange tortillas, seam side down, in dish. Pour sauce atop. Bake, covered, in a 350° oven about 30 minutes or till hot. Uncover; add cheese. Bake 3 minutes more or till cheese melts. If desired, top with salsa, sour cream, and cilantro.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
35 Minutes

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Chicken Enchiladas Recipe