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chicken-verde-enchiladas-ck-l

Chicken Verde Enchiladas

By on April 23, 2014

Serves 4

3/4 cup chopped onion
3/4 cup chicken stock
1/2 cup salsa verde
1/3 cup finely chopped cilantro
2 Tbsp chopped pickled jalapeno peppers
5 Tbsp flour
1/2 tsp ground cumin
2 garlic cloves, minced
8 ounces shredded skinless, boneless rotisserie chicken (about 2 cups)
3/4 cup chopped fresh tomato
3 Tbsp low-fat sour cream
1 ripe, peeled avocado, coarsely mashed
8 (6-inch) corn tortillas
8 ounces reduced fat sharp cheddar, shredded

1. Preheat oven to 350 degrees
2. Combine the first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat and simmer 4 minutes. Stir in chicken; cook 1 minute. Remove from heat. Stir in tomato, sour cream, and avocado.
3. Stack tortillas; wrap stack in damp paper towels and microwave on HIGH for 45 seconds. Spoon 1 cup of the chicken mixture into an 11 x 7 inch baking dish. Spoon 1/3 cup chicken mixture into the center of each tortilla. Top each spoonful with a Tbsp of cheese and roll up. Arrange tortillas, seam side down, in baking dish. Top with any remaining chicken mixture and remaining cheese. Bake for 10 minutes or until the cheese is melted.

Enjoy!

Recipe adapted from Cooking Light, May 2014

chicken-verde-enchiladas-ck-l

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