5-Ingredient Green Chicken Enchiladas
Prep: 15 minutes Bake/Broil: 14 minutes Serves: 4
Nonstick cooking spray
1 can (19 ounces) medium green chile enchilada sauce
2 cups shredded rotisserie chicken breast meat
1/4 cup plus 2 tablespoons finely chopped red onion
8 (6-inch) white corn tortillas
1 cup shredded Monterey Jack cheese
Chopped avocado, fresh cilantro leaves and/or sour cream for garnish (optional)
1. Preheat oven to 425°; spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir 1/2 cup enchilada sauce, chicken and 1/4 cup onion. Makes about 2 cups.
2. Spread 3/4 cup enchilada sauce in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/4 cup chicken mixture down center; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 1 cup enchilada sauce over enchiladas; sprinkle with cheese and remaining 2 tablespoons onion. Cover dish tightly with aluminum foil; bake 12 minutes. Remove foil; turn broiler to high and broil 2 minutes or until top is lightly browned.
3. Serve enchiladas garnished with avocado, cilantro and/or sour cream, if desired.
Approximate nutritional values per serving (2 enchiladas): 357 Calories, 15g Fat, 6g Saturated Fat, 82mg Cholesterol, 1172mg Sodium, 28g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 28g Protein