Easy Green Chicken Enchiladas
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
12enchiladas
Servings
12enchiladas
Ingredients
  • 6ounces reduced-fat cream cheese
  • 3cups cooked chicken breastschopped
  • 14-ounce can green chilieschopped
  • 128-ounce can green enchilada saucedivided
  • 1tsp chili powder
  • 1cup green onionchopped
  • 128-inch flour tortillas(corn tortillas for gluten-free)
  • 115-ounce can black beansrinsed and drained
  • 1 1/2cups reduced-fat shredded Mexican blend cheesedivided
  • chopped green oniongarnish
Instructions
  1. Preheat oven 350°F. Coat oblong 3-quart baking dish with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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