Cheesy Green Chile Enchiladas
Per ServingCheesy Green Chile Enchiladas |
||
|---|---|---|
| Makes: 12 servings | ||
| Serving Size: 1 enchilada | ||
| Calories | 220 | |
| Fat | 10 | g |
| Saturated Fat | 3.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 3 | g |
| Sugars | 1 | g |
| Cholesterol | 45 | mg |
| Sodium | 310 | mg |
| Potassium | 320 | mg |
| Protein | 17 | g |
| Phosphorus | 235 | mg |
| Choices: Starch 1, Lean Protein 2, Fat 1 | ||
- Makes: 12 servings
- Serving Size: 1 enchilada
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Ingredients
| Nonstick cooking spray | ||
| 2 | cloves garlic, minced | |
| 1/4 | cup | chicken broth |
| 1/2 | cup | roasted green chiles |
| 1 | med. | onion, minced |
| 3 | cups | cooked chicken, cubed or shredded |
| 12 | (6-inch) corn tortillas | |
| 2 | cups | Green Chile Enchilada Sauce (see link below), or store-bought sauce |
| 1 | cup | (4 oz) shredded reduced-fat cheddar cheese |
| 1 | cup | (4 oz) shredded reduced-fat Monterey Jack cheese |
Directions
- Preheat the oven to 350° F. Coat a large skillet with cooking spray. Add the garlic and chicken broth and cook over medium heat for about 1 minute, until tender. Add the chiles and onion and cook, stirring, for 3 to 5 minutes, until the onion is translucent. Add the chicken and simmer for 2 to 3 minutes, until the chicken is heated through.
- Coat a 9-by-13-inch glass baking dish with cooking spray. Place 1/4 cup of the chicken mixture at the end of one tortilla. Roll up the tortilla and place seam side down in the baking dish. Repeat with the remaining tortillas. Spray the enchiladas with cooking spray. Top evenly with sauce and the cheeses.
- Bake for 20 to 25 minutes, until the enchiladas are heated through and the cheese is melted.
Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.
