hands lifting enchilada from pan with two forks

Chicken Enchiladas

Make your own tortillas and salsa to enjoy chicken enchiladas.
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Course Lunch & Dinner
$2.01 per serving

Ingredients
 

  • 3 pounds raw chicken with bones or 1 pound boneless chicken
  • 1 bunch green onions (sliced)
  • 2-3 medium carrots (shredded)
  • ¼ cup cilantro (chopped)
  • 1 medium jalapeno pepper (chopped)
  • 2 cups cooked black beans or 1 15-ounce can (drained)
  • 4 cups Green Chili
  • 8 ounces fat-free sour cream
  • 3 cups low-fat mozzarella cheese (shredded)
  • 16 CNP Tortillas (or large corn tortillas)
  • Black olives (sliced)
  • Homemade Salsa

Instructions
 

  • Boil chicken according to boiling-moist heat method.
  • Remove chicken and cool. Cut, dice, or shred for about 3 cups of meat. Save broth and freeze for use in other recipes.
  • Preheat oven to 350°F. Spray 2 9x13-inch baking pans with nonstick spray.
  • Combine chicken, vegetables, beans, 1 ⅓ cups of green chili, sour cream, and 1 ½ cups cheese in a large bowl.
  • Fill tortillas with mixture, roll, and place in two 9x13-inch baking pans.
  • Cover with remaining green chili and cheese. Bake at 350°F for 15-20 minutes or until warmed through and cheese is beginning to brown.
  • Top with black olives and Homemade Salsa.

Notes

Variation
  • Change Sauce: Use 4 cups of Red Enchilada Sauce instead of Green Chili.

Nutrition Label

Serving: 1 enchilada
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