Enchiladas Verdes Lite (Green Chicken Enchiladas)

Submitted by Nooney

"This is coming from memory, but it was originally found in a cooking light cookbook. It was always a favorite when I made it. This is also a double recipe if I remember correctly."

 

• Ready In: 25mins
• Ingredients: 7
• Yields: 20 enchiladas
• Serves: 10

ingredients

• 3 chicken breasts, cooked and shredded
• 2 (907.18 g) jar green chili salsa
• cilantro, chopped
• fresh lemon juice
• 3-4 garlic cloves
• 2 (453.59 g) bag part-skim mozzarella cheese
• 20 reduced-fat tortillas

directions

1. Preheat oven to 350°F.
2. In a blender or food processor, add salsa, cilantro and lemon juice to taste, and peeled garlic cloves. Mix until garlic is well chopped and blended into mixture.
3. In a bowl, blend half the salsa mixture, shredded chicken, and half the mozzarella.
4. Spoon equal amounts of chicken mixture into each tortilla, roll, and place in a large baking dish.
5. Top with the remainder of the salsa mixture and sprinkle with the remainder of the cheese.
6. Heat in oven until warm or until salsa and cheese are bubbly.

Reviews

[codergrlli]

This was a big hit! I will be using this recipe again. It was easy to make. My husband and my son loved it!

 

[that Pam I am]

My family and I love this! Thanks so much for sharing!

 

[TxGriffLover]

This was very good and easy to throw together. I made my own green chili salsa recipe#318597 Mexican Take Out Tomatillo Salsa, it's better (in my opinion) than the bottled/store-bought. I also added some cumin and chopped onion, and garnished with sliced scallions and low-fat sour cream. Made for PAC Spring 2009.