Chicken Enchiladas
Make your own tortillas and salsa to enjoy chicken enchiladas.
$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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