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Chicken Enchiladas
Make your own tortillas and salsa to enjoy chicken enchiladas.
Course
Lunch & Dinner
Cost
$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
Serving:
1
enchilada