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Chicken Enchiladas with Salsa Verde

August 19, 2012

“These are the best enchiladas you have ever made,” said my brother Jace.  They are also very healthy!

This recipe is my adaptation of Weight Watchers, Best of five ingredient 15 minute Recipes, Chicken Enchiladas with Salsa Verde.


3 cups of cooked and shredded chicken breast

1 1/2 cups salsa verde, divided

2 cups. shredded, reduced-fat Monterey Jack cheese, divided

12 flour torillas

Boil chicken breasts.  Shred.  In the meantime, preheat broiler.  Combine chicken, 1 c. salsa, and 1 c. cheese.  Spoon mixture onto each tortilla.  Role up and place in a 13 x 9 baking sheet.  Spread remaining salsa on top of each enchilada.  Sprinkle with remaining cheese.  Broil 8 minutes or until cheese is melted.

According to Weight Watcherd, serving size is 1 enchilada.  Warning:  They are so delicious, it’s hard to stop at one.

From → Enchiladas

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