An easy ‘combine and stir’ for the best gluten free enchiladas recipe with green enchilada sauce and a creamy chicken filling makes scrumptious green chicken enchiladas recipe. Rotisserie chicken simplifies cooking! These green chili enchiladas are a nice change if red sauce bothers you.
| Servings 12 enchiladas |
Ingredients
- 6 ounces reduced-fat cream cheese
- 3 cups cooked chicken breasts chopped
- 1 4-ounce can green chilies chopped
- 1 28-ounce can green enchilada sauce divided
- 1 tsp chili powder
- 1 cup green onion chopped
- 12 8-inch flour tortillas (corn tortillas for gluten-free)
- 1 15-ounce can black beans rinsed and drained
- 1 1/2 cups reduced-fat shredded Mexican blend cheese divided
- chopped green onion garnish
Ingredients
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Instructions
- Preheat oven 350°F. Coat oblong 3-quart baking dish with nonstick cooking spray.
- In microwave-safe dish, microwave cream cheese until melted or about 1 minute. In bowl, combine melted cream cheese, chicken, green chilies, 2 cups enchilada sauce, chili powder, and green onion.
- Pour 1/2 cup remaining enchilada sauce in prepared baking dish. Spoon about 1/3 cup chicken mixture in each tortilla, some black beans and 1 tablespoon cheese. Roll up and place seam-side down in prepared baking dish. Repeat with remaining tortillas and top with remaining enchilada sauce.
- Cover with foil. Bake 25-30 minutes or until hot. Sprinkle with remaining cheese and return to oven until cheese melts or about 5 minutes. Sprinkle with green onions, if desired.
Nutritional Info
Per Serving: Calories 323, Calories from Fat 30%, Fat 11g, Saturated Fat 4g, Cholesterol 49mg, Sodium 1047mg, Carbohydrates 35g, Dietary Fiber 5g, Total Sugars 5g, Protein 22g, Dietary Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat
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