Green Chili Chicken Enchiladas Recipe

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Green Chili Chicken Enchiladas
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Ingredients
11
Count
Nutrition
672
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare fillings by placing each of the following in individual bowls: cheese, chopped onions, chopped scallions and olives. Set aside.
  3. Spray bottoms of two 9x13 baking dishes (glass recommended) with cooking spray. Pour 1/4 can of sauce into each baking dish and spread evenly. Set aside. Note: For best results, shake cans of sauce before opening.
  4. In a large skillet, heat vegetable oil to the point where a piece of tortilla dipped in the oil sizzles. Note: For ease in assembling the enchiladas, best to place this skillet on the right front burner. Note: If you leave the tortilla in the oil too long, it will burn. The trick is to place it in the oil for only a moment and then flip it and remove it. If it bubbles up, use the tongs to deflate the bubbles. Some crispiness is desired.
  5. Place another skillet on the left front burner and fill it with 1/2 can of enchilada sauce. Note: The sauce in this skillet DOES NOT need to be heated.
  6. Using tongs, place one tortilla into the hot oil. Immediately flip it one time and then remove to the skillet containing the sauce. Drench each side of the cooked tortilla with sauce, then remove it to the baking dish. Note: 1 cup of oil should be enough but you can add more if needed. Be sure to test for correct degree of hotness again if you add oil.
  7. Once the cooked, drenched tortilla has been moved to the baking dish, use your fingers to lay it open. Fill it down the center with some chicken, cheese and onions. Once filled, roll up the sides toward the middle, then turn the filled enchilada over so that it rests seam-side down in the baking dish.
  8. Repeat steps 6 & 7 until you have filled each baking dish with enchiladas. Note: Each pan usually holds 5 but if you haven't filled them too full, you may be able to squeeze in 6.
  9. Once each baking dish has been filled with enchiladas, top each with the following in this order: 1/2 can enchilada sauce, remaining cheese (sprinkled down the middle of the enchiladas), chopped scallions and black olives.
  10. Bake uncovered for 45 minutes or until heated through (watch that cheese doesn't burn). Dishes are done when sauce bubbles gently around the edges.
  11. Have a margarita with them and enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 671.85 Kcal (2813 kJ)
Calories from fat 562.43 Kcal
% Daily Value*
Total Fat 62.49g 96%
Cholesterol 87.6mg 29%
Sodium 590.63mg 25%
Potassium 155.47mg 3%
Total Carbs 5.77g 2%
Sugars 0.99g 4%
Dietary Fiber 1.05g 4%
Protein 24.43g 49%
Vitamin C 1.6mg 3%
Vitamin A 0.9mg 32%
Iron 0.1mg 0%
Calcium 720.9mg 72%
Amount Per 100 g
Calories 361.71 Kcal (1514 kJ)
Calories from fat 302.8 Kcal
% Daily Value*
Total Fat 33.64g 96%
Cholesterol 47.16mg 29%
Sodium 317.98mg 25%
Potassium 83.7mg 3%
Total Carbs 3.11g 2%
Sugars 0.53g 4%
Dietary Fiber 0.57g 4%
Protein 13.15g 49%
Vitamin C 0.8mg 3%
Vitamin A 0.5mg 32%
Calcium 388.1mg 72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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