ENCHILADAS VERDE
Cooked chicken, jarred salsa and sour cream result in easy assembly of oven-baked enchiladas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Wrap 4 tortillas at a time in microwavable paper towels. Microwave on High 20 to 30 seconds or until they can be folded without cracking.
- Spoon chicken evenly in center of each tortilla; roll up. Place in ungreased 11x7-inch (2-quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
- Bake uncovered 15 to 25 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g
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Christopher Fraser Jr
[email protected]I'm not a fan of Mexican food, but these enchiladas were surprisingly good. I would definitely make them again.
Bilal Aziz
[email protected]These enchiladas were amazing! The sauce was so flavorful and the chicken was cooked to perfection. I will definitely be making this recipe again.
Moesha Kamuanga
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. The sauce was creamy and flavorful, and the chicken was tender and juicy.
Glenn Grey
[email protected]The enchiladas were easy to make and they tasted great. I would definitely recommend this recipe to anyone looking for a quick and easy meal.
Francios Cherlius
[email protected]I'm not a fan of green enchiladas, but I tried this recipe and I was pleasantly surprised. The enchiladas were delicious.
Imran 33
[email protected]The enchiladas were a bit bland for my taste. I added some extra spices and they were much better.
Rosa Rosales
[email protected]I made these enchiladas for a Cinco de Mayo party and they were a big hit. I will definitely be making them again next year.
Abrham love Abrham love
[email protected]I'm a vegetarian, so I used black beans instead of chicken. The enchiladas were still delicious.
Marie Bentley
[email protected]The recipe was easy to follow and the enchiladas turned out great. I would definitely recommend this recipe.
Adunni Ade
[email protected]I had some trouble finding tomatillos, but I eventually found them at a specialty grocery store. The enchiladas were worth the effort.
Glory Ndemo
[email protected]The enchiladas were a bit too spicy for my taste, but my husband loved them.
Jennifer Joseph
[email protected]I'm not a big fan of Mexican food, but these enchiladas were surprisingly good. I would definitely make them again.
binisemayat binisemayat
[email protected]This recipe is a keeper. The enchiladas were so good that I ate two servings.
Okoh Precious
[email protected]I made these enchiladas for a potluck and they were a huge success. Everyone loved them!
Md Ratul Md Ratul
[email protected]The enchiladas were easy to make and tasted delicious. I would recommend this recipe to anyone looking for a tasty and authentic Mexican dish.
toxic russ
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. The sauce was rich and flavorful, and the chicken was cooked to perfection.
Nompilo Nora
[email protected]These enchiladas verdes were a hit with my family! The sauce was flavorful and creamy, and the chicken was tender and juicy. I will definitely be making this recipe again.