Chicken Enchilada Verde Recipe Recipe

Name: Chicken Enchilada Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 med. green pepper, minced; 2 lg. outer Romaine leaves cut; 1/2 c. chicken broth; 2 tbsp. oil; 1/2 c. Pace Picante sauce; 1/2 teaspoon salt; 1/2 c. lowfat sour cream; 3 c. shredded or possibly minced cooked chicken; 10 (7 to 8 inch) tortillas; 2 c. shredded Monterey Jack cheese

Servings: persons

1 med. green pepper, minced
2 lg. outer Romaine leaves cut
1/2 c. chicken broth
2 tbsp. oil
1/2 c. Pace Picante sauce
1/2 teaspoon salt
1/2 c. lowfat sour cream
3 c. shredded or possibly minced cooked chicken
10 (7 to 8 inch) tortillas
2 c. shredded Monterey Jack cheese

1
Blend pepper, lettuce and broth in blender till smooth.
2
Heat oil in saucepan, add in broth mix, Picante sauce and salt.
3
Cook on medium heat for 5 min, stirring occasionally.
4
Take from heat, whisk in lowfat sour cream.
5
Mix 1/2 of the sauce with chicken.
6
Fill tortillas and lay in 9 x 13 inch pan.
7
Pour remaining sauce over.
8
Sprinkle cheese on top.
9
Bake at 350 degrees for 15 min.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 med. green pepper, minced, 2 lg. outer Romaine leaves cut, 1/2 c. chicken broth, 2 tbsp. oil, and more.

Yes, Chicken Enchilada Verde Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Verde Recipe

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