Green Chicken Enchiladas

Ingredients

• 1/2 cup light sour creamNutrition
• 2 1/2 cups reduced fat Mexican 4 cheese blendNutrition
• 1 tbsp cuminNutrition
• 1 tbsp garlic powderNutrition
• 4 cups green enchilada sauceNutrition
• 20 taco size extra thin yellow corn tortillasNutrition
• 1/4 cup cilantroNutrition
• 1 small onionNutrition
• 1 cup chopped green onionNutrition
• 30 oz chicken breastNutrition

Directions

1. 1Place breasts in glass baking dish. Slice onion thin and top chicken. Sprinkle with garlic powder and cumin.
2. 2Roast chicken covered at 350° F (175° C) until cooked (about 40 minutes). Remove and allow to cool somewhat. Shred chicken with a fork.
3. 3In large bowl mix shredded chicken, 2 cans enchilada sauce, 2 cups cheese, the cilantro (chopped) and 3/4 cup of the chopped green onion.
4. 4In a separate bowl, add 1 1/2 cans of the enchilada sauce and microwave 30 seconds to warm. This will be used to soften the tortillas to prevent breakage.
5. 5Place about 6 corn tortillas into the sauce (one at a time) for a minute or two to soften.
6. 6Place enough chicken mixture to make each enchilada about thumb thick. Pour one can of sauce into two glass rectangular cake pans and spread evenly (helps prevent sticking).
7. 7Place rolled enchiladas in the pans lengthwise, about 10 per pan. Take any remaining sauce and spoon over tops of enchiladas thinly. Sprinkle last 1/2 cup cheese lightly over the enchiladas. Top with last 1/4 cup of green onion.
8. 8Bake in 350° F oven approximately 35 minutes or until lightly browned.

Nutrition per serving

Related recipes

• Green Juice

  199 kcal per serving

• Green Smoothie

  204 kcal per serving

• Green Juice

  217 kcal per serving

• Green Tomato Salsa

  35 kcal per serving

• Almond Green Beans

  107 kcal per serving

• Stuffed Green Peppers

  293 kcal per serving