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Chicken Enchiladas Verdes
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Prep Time:
15 minutes
Total Time:
25 minutes
Make quick and tasty Mexican chicken wraps with tomatillo salsa using Old El Paso™ tortillas - ready in 25 minutes!
Ingredients:
  • 3 cups shredded cooked chicken breast
  • 1 1/2 cups green tomatillo salsa
  • 1 cup shredded reduced-fat Monterey Jack cheese (4 oz)
  • 1/4 teaspoon kosher (coarse) salt
  • 1/4 teaspoon freshly ground pepper
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Instructions:
  • Preheat the broiler. Grease a 13x9-inch broiler-safe baking dish with cooking spray, making sure it's not glass.
  • Combine chicken, 1/2 cup salsa, 1/2 cup cheese, salt, and pepper in a microwave-safe bowl. Microwave on High for 2 minutes until heated through. Spoon 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place enchiladas seam-side down in a baking dish. Pour 1 cup salsa over enchiladas and sprinkle with 1/2 cup cheese.
  • Place under the broiler about 6 inches from the heat source for 8 minutes or until the cheese is bubbly and melted. Serve hot.

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