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Enchiladas With Green Chili Salsa

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  6 inch corn tortillas 12
  Chicken filling 24 Tablespoon
  Shredded jack cheese 3⁄4 Pound (3 Cups)
  Canned refried beans 30 Ounce, heated (1 Large Can)
  Green chili salsa 1⁄4 Cup (4 tbs)
  Green onions 12 , ends trimmed
  Salad oil 2 Tablespoon

To a 10- to 12-inch frying pan over medium-high heat, add 1/4 inch oil.
When oil is hot, cook tortillas, 1 at a time, turning once, just until limp and slightly blistered, about 10 seconds.
Add more oil as needed.
Drain tortillas on paper towels.
Working quickly while tortillas are warm, spoon about 2 tablespoons of the chicken filling down center of each tortilla.
Tightly roll tortilla around filling.
Place tortillas, seam down, in a 9- by 13-inch baking dish or pan.
Sprinkle cheese over tortillas and cover with foil (if made ahead, chill up until next day).
Bake in a 350° oven until hot in center, about 30 minutes.
Spoon heated beans equally onto 6 dinner plates.
With a wide spatula, lift 2 enchiladas onto each portion of beans; top enchiladas with salsa.
Garnish each plate with 2 green onions.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4561 Calories from Fat 1857

% Daily Value*

Total Fat 212 g325.7%

Saturated Fat 90.1 g450.3%

Trans Fat 0.5 g

Cholesterol 376.1 mg125.4%

Sodium 9235.5 mg384.8%

Total Carbohydrates 495 g164.9%

Dietary Fiber 66.2 g264.9%

Sugars 20.4 g

Protein 168 g335.5%

Vitamin A 187.2% Vitamin C 140.8%

Calcium 308.6% Iron 480.1%

*Based on a 2000 Calorie diet

Enchiladas With Green Chili Salsa Recipe