We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas. Sometimes it IS easy being green!
What You Need
Original recipe yields 8 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (7.5 oz.) TACO BELL® Verde Salsa
2 cans (4 oz. each) green chiles, drained
1 cup KRAFT Shredded Monterey Jack Cheese, divided
8 flour tortillas (8 inch)
1/2 cup TACO BELL® Thick & Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 fresh lime wedges
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Let's Make It
Microwave chicken in microwaveable bowl on HIGH 5 min. or until done, stirring every 2 min.; drain. Break up chicken with back of wooden spoon. Add verde salsa and chiles. Microwave on HIGH 2 min. or until heated through, stirring after 1 min. Stir in 3/4 cup cheese.
Spoon chicken mixture evenly down center of tortillas; roll up. Place, seam sides down, in 13x9-inch pan; top with remaining cheese. Broil, 3 to 4 inches from heat, 1 to 2 min. or until cheese is melted.
Serve topped with remaining ingredients.
Substitute boneless skinless chicken thighs for the chicken breasts.
Stir 2 Tbsp. chopped fresh cilantro into the chicken mixture.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.