Green Chile Chicken Enchiladas

This fresh take on enchiladas kicks up the flavor with the green chilies and balances out the spice with its creamy mozzarella. Enjoy this for a tasty weeknight dinner with the family.

Serving size

1

Makes

8

Ingredients

3 cups chicken breast, cooked and shredded

1 cup mozzarella, shredded and separated into two ½ cup portions

1 teaspoon chili powder

1 tablespoon garlic, minced

1 cup tomatoes, diced

8 medium-sized white tortillas

½ cup canned green chilies

1 green onion, chopped (optional)

1 jalapeño (optional)

Nutrition Info

Makes:Serving size: 1

Calories

233

Fat

8 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

45 mg

Carbohydrates

21 g

Sugar

2 g

Fiber

2 g

Protein

19 g

Sodium

310 mg

Calcium

112 mg

Phosphorus

208 mg

Potassium

281 mg

Instructions

  1. Preheat the oven to 350°F. Coat a 9 x 13 inch cooking pan with cooking spray.
  2.  Combine shredded chicken breast with ½ cup mozzarella, chili powder, garlic and tomatoes. Set aside.
  3. Lay the tortilla on a flat surface and spread ⅓ cup of the chicken mixture into the tortilla and roll up the tortilla.
  4. Place the tortilla seam side down on the baking sheet.
  5. Repeat the process filling the remaining tortillas.
  6. Top the tortillas with ½ cup of green chiles and the remaining ½ cup of mozzarella cheese.
  7. Bake for 20 minutes or until cheese is melted.
  8. Top with green onion and jalapeño, if desired.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN

Use leftover chicken breast or purchase rotisserie chicken to speed up the preparation time.