This chicken enchiladas recipe is made with sour cream, shredded rotisserie chicken and store-bought verde sauce.
This recipe for chicken enchiladas is as satisfying as it is tasty. Use the highest-quality ingredients, and you will get the best results. Really, with this recipe, you can taste the difference.
Try a lemon-flavored rotisserie chicken or use leftover chicken piccata for the chicken in these enchiladas. It is worth it to get a high-quality brand of salsa verde, such as Frontera or La Victoria. Finally, use fresh-grated gruyere cheese.
Chicken Enchiladas Recipe
Ingredients
- 2 Tbsp. canola oil
- 12 6 -inch corn tortillas
- 2 cups prepared salsa verde, such as Frontera brand
- 2 cups shredded cooked chicken (such as leftover rotisserie chicken)
- 6 Tbsp. non-fat sour cream
- 1-1/2 cups shredded gruyere cheese
Directions
- Preheat oven to 375 degrees F.
- Heat 1 tablespoon of canola oil in a large frying pan over medium heat.
- Using tongs, add one corn tortilla to the skillet. Cook about 15 seconds, until softened. Turn with the tongs, and cook another 15 seconds. Remove to a paper towel-lined plate. Repeat with remaining tortillas.
- Spray a 1-quart baking dish with nonstick cooking spray.
- Spread about 1/2 cup of salsa verde over the bottom of the baking dish.
- Top with 4 of the tortillas, overlapping as necessary to cover completely.
- Top with one-third of the shredded chicken.
- Top with 2 tablespoons of sour cream. Spread evenly over the chicken layer.
- Top with one-third of the remaining salsa, then one-third of the cheese.
- Repeat layers two more times, ending with the cheese.
- Bake 30 to 35 minutes until the enchiladas are bubbly and golden brown on top.
Makes 6 to 8 servings.
Per serving: 365 calories, 18 g fat (7 g saturated fat), 74 mg cholesterol, 759 mg sodium, 19 g carbohydrate, 2 g fiber, 24 g protein, 6% vitamin A, 0% vitamin C, 33% calcium, 6% iron
The copyright of the article Chicken Enchiladas in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Chicken Enchiladas must be granted by the author in writing.
