Easy Chicken Enchiladas

I made these for dinner last night. They were really good. I left out the cilantro because we don't like it. This was the 1st time that I had salsa verde. I liked it a lot.

Easy Chicken enchiladas

Photo: Kate Sears/Woman's Day

Nutrition Facts
Yield 4 servings
Servings 4
Amount Per Serving
Calories 441
Total Fat 18g
Saturated Fat 7g
Cholesterol 80mg
Sodium 957mg
Total Carbohydrates 40g
Dietary Fiber 5g
Protein 31g

Poached chicken breast keeps this dish on the lighter side, but if you’re short on time, substitute rotisserie chicken. You can also assemble the enchiladas a day ahead and refrigerate until you're ready to bake them.

Active Time: 25 minutes

Total Time: 35 minutes

Recipe Ingredients

Kosher salt and black pepper
2 6-oz boneless, skinless chicken breasts
1 Tbsp olive oil
1 onion, chopped
1 poblano or green bell pepper, thinly sliced crosswise
1 cup fresh or frozen corn kernels
1/4 cup lowfat sour cream
1/2 cup fresh cilantro, chopped
4 oz Muenster or Jack cheese, shredded (1 cup)
1 cup mild salsa verde (green salsa)
8 6-in. corn tortillas, microwaved on high until pliable

Recipe Preparation

1. Heat oven to 450°F. Fill a medium saucepan halfway with water. Bring to a boil; add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, poblano, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

3. Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes. Related Recipes: Entrees, Cheese, Chicken, Bake, Mexican, Cinco de Mayo