Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 3 cloves garlic, minced; 2 tsp. canola oil; 1 stalk celery, chopped; 6 green tomatillos, husked and finely chopped; 1/2 c. defatted sodium-reduced chicken broth; 1/2 c. chopped fresh cilantro; 1 1/4 lb. boneless and skinless chicken breasts, poached; 2 Tbsp. nonfat plain yogurt; 8 corn tortillas, warmed in microwave oven for 10 seconds; 1 1/2 to 2 c. canned red enchilada sauce; 3 Tbsp. finely shredded part-skim Mozzarella cheese; 2/3 c. nonfat plain yogurt, mixed with 2 Tbsp. light style sour cream and chopped green onion (for garnish)

Servings: persons

1 medium onion
3 cloves garlic, minced
2 tsp. canola oil
1 stalk celery, chopped
6 green tomatillos, husked and finely chopped
1/2 c. defatted sodium-reduced chicken broth
1/2 c. chopped fresh cilantro
1 1/4 lb. boneless and skinless chicken breasts, poached
2 Tbsp. nonfat plain yogurt
8 corn tortillas, warmed in microwave oven for 10 seconds
1 1/2 to 2 c. canned red enchilada sauce
3 Tbsp. finely shredded part-skim Mozzarella cheese
2/3 c. nonfat plain yogurt, mixed with 2 Tbsp. light style sour cream and chopped green onion (for garnish)

1
Saute the onion and garlic in the oil in a 1-quart nonstick saucepan for 3 minutes.
2
Add the celery, tomatillos, chicken broth and cilantro.
3
Simmer for 10 minutes.
4
Shred the chicken breasts and add with the yogurt to the tomatillo sauce.
5
Lay a tortilla flat and place 1/2 cup of the chicken mixture along the center. Fold over the ends to cover the mixture and place, seam side down, in a 13 x 9 x 2-inch casserole that has a thin layer of enchilada sauce on the bottom.
6
Repeat with the remaining tortillas.
7
Cover with enchilada sauce.
8
Sprinkle with shredded Mozzarella cheese and bake in a preheated 350u00b0 oven for 20 to 25 minutes.
9
To serve, garnish with the yogurt mixture topped with chopped green onions. Serves 4. Two enchiladas equals one serving.

613

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 13 ingredients. The key ingredients include: 1 medium onion, 3 cloves garlic, minced, 2 tsp. canola oil, 1 stalk celery, chopped, and more.

Yes, Chicken Enchiladas 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 Enchiladas

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