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Chicken Enchiladas Verdes

Active Time: 55 Minutes

Total Time: 55 Minutes

Serves: 6


Chicken Enchiladas Verdes


  • Preheat oven to 325°F. Heat oil in large skillet over medium-high heat. Spray 13x9-inch baking dish with cooking spray; set aside. Pour enchilada sauce in shallow bowl; set aside.
  • Combine chicken, queso enchilado cheese, onion and cumin in medium bowl.
  • Fry each side of a tortilla quickly in oil until pliable; dip in enchilada sauce. Place in baking dish and top with about 1/4 cup filling. Roll tortilla around filling and place seam-side down in baking dish. Repeat using all tortillas and filling.
  • Pour any remaining enchilada sauce over enchiladas. Sprinkle with Chihuahua cheese; top with drained tomatoes. Cover dish with foil; bake 25 minutes or until hot. Serve on shredded lettuce, if desired.


Serving Size: 6 servings (2 enchiladas each)
  • Calories 467kcal -
  • Total Fat 30g -
  • Saturated Fat 10g -
  • Cholesterol 99mg -
  • Sodium 814mg -
  • Carbohydrates 28g -
  • Fiber 3g -
  • Protein 23g -