Green Chicken Enchiladas
Adapted from a Cook’s Country magazine given to me by Biz
2 10-ounce cans green enchilada sauce
1 ¼ cups cilantro, divided
1 pound chicken, cooked in salt and pepper then diced or shredded
4 oz. cabot 75% cheese
12 6-inch corn tortillas
Preheat oven to 400. Spray13x9 dish with nonstick cooking spray. Puree enchilada sauce and 1 cup cilantro in blender. Reserve one cup sauce. Combine mixture, chicken and 2 oz. cheese in bowl and toss. Season with salt and pepper. Wrap all tortillas in one towel and microwave until pliable, 60 to 90 seconds. Top each with ¼ cup chicken mixture and roll tightly, arranging seam side down in dish. Spray top with cooking spray then add 1 cup sauce and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro.
Nutritional Information: 396 calories, 40 carbs, 9 fat grams and 38 protein grams.
Review: LOVED. I've made a few variations of this recipe but this is my favorite. That fresh cilantro really made an impact and it was a quick, easy to put together recipe thanks to the cans and the ability to make all of the shells flexible simultaneously. This one is a keeper - I hope it reheats well! I could even see adding fat-free refried beans to take it from 4 to 6 servings!
close up shot
full pan = 4 servings of 3 enchiladas each