CHICKEN ENCHILADAS
Betty Crocker's Diabetes Cookbook shares a recipe! Add a fiesta of flavor to chicken with garlic, lime and fresh greens.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
- In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
- Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.
Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 2 g, TransFat 1 g
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Xavier Rollings
[email protected]Meh.
Madina yad ata h
[email protected]These enchiladas were good, but not great. The chicken was a bit dry and the sauce was too bland. I would not make these again.
Gabry Ingro
[email protected]I made these enchiladas last night and they were a hit! My family loved them. The recipe was easy to follow and the enchiladas were so flavorful.
Rubel Mia
[email protected]These enchiladas were delicious! I followed the recipe exactly and they turned out perfect. The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making these again.