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.
Makes
Serving size
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)
Instructions
- Preheat the oven to 350°F. Coat a 9 x 13 inch cooking pan with cooking spray.
- Combine shredded chicken breast with ½ cup mozzarella, chili powder, garlic and tomatoes. Set aside.
- Lay the tortilla on a flat surface and spread ⅓ cup of the chicken mixture into the tortilla and roll up the tortilla.
- Place the tortilla seam side down on the baking sheet.
- Repeat the process filling the remaining tortillas.
- Top the tortillas with ½ cup of green chiles and the remaining ½ cup of mozzarella cheese.
- Bake for 20 minutes or until cheese is melted.
- Top with green onion and jalapeño, if desired.
Cooking Tip
Use leftover chicken breast or purchase rotisserie chicken to speed up the preparation time.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN
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