Main Dishes
March 19, 2018
Calories
3414
Sodium
4107mg
171% DV
Fat
243g
374% DV
Protein
220g
441% DV
Carbs
70g
24% DV
Fiber
25g
100% DV
Knock Your Socks Off Chicken Enchiladas
154
These creamy, slightly spicy Chicken Enchiladas with the yummy flavors of cilantro, lime, green chiles and Pepperjack cheese...will totally knock your socks off!
1 cup diced sweet onion
3 garlic cloves ( minced )
1 Tbsp. canola oil
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chiles ( drained, or an equal amount of fresh roasted green chiles )
1 Tbsp. fresh squeezed lime juice
1/4 tsp. cumin
1/4 cup salsa verde ( mild green salsa )
3 cups shredded cooked chicken
1 (8 oz.) package cream cheese ( softened can use 1/3-less-fat cream cheese )
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 ( 8-inch soft taco-size flour tortillas )
Vegetable or Butter Cooking Spray
Tomatillo Salsa ( recipe follows )
Tomatillo Salsa
Stir together 2 cups diced tomatillo; 1/3 cup diced green onions; 1/3 cup lightly packed fresh cilantro leaves; 1 jalapeño pepper, seeded and minced; 1 Tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in 1 cup diced avocado just before serving. Makes 3 cups.
**A few notes: I just let the salsa sit at room temperature for 30 minutes while the enchiladas cooked and it was still really yummy, so if you're short on time, you can cut out the chilling part. If you'd like to lay off the spice a little, just omit some of the green chiles and be sure to remove all seeds and membranes from the jalapeño pepper. Enjoy!
3 garlic cloves ( minced )
1 Tbsp. canola oil
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chiles ( drained, or an equal amount of fresh roasted green chiles )
1 Tbsp. fresh squeezed lime juice
1/4 tsp. cumin
1/4 cup salsa verde ( mild green salsa )
3 cups shredded cooked chicken
1 (8 oz.) package cream cheese ( softened can use 1/3-less-fat cream cheese )
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 ( 8-inch soft taco-size flour tortillas )
Vegetable or Butter Cooking Spray
Tomatillo Salsa ( recipe follows )
Tomatillo Salsa
Stir together 2 cups diced tomatillo; 1/3 cup diced green onions; 1/3 cup lightly packed fresh cilantro leaves; 1 jalapeño pepper, seeded and minced; 1 Tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in 1 cup diced avocado just before serving. Makes 3 cups.
**A few notes: I just let the salsa sit at room temperature for 30 minutes while the enchiladas cooked and it was still really yummy, so if you're short on time, you can cut out the chilling part. If you'd like to lay off the spice a little, just omit some of the green chiles and be sure to remove all seeds and membranes from the jalapeño pepper. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes, or until tender. Add spinach and green chiles; saute 1 to 2 minutes or until...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
3414
Sodium
4107mg
171% DV
Fat
243g
374% DV
Protein
220g
441% DV
Carbs
70g
24% DV
Fiber
25g
100% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
126g
630%
Polysaturated Fat
28g
178%
Monosaturated Fat
88g
555%
Cholesterol
962mg
323%
Sodium
4107mg
171%
Potassium
2901mg
82%
Protein
220g
441%
% DAILY VALUE*
Total Carbohydrate
Fiber
25g
100%
Sugar
31g
63%
Vitamin A
12541IU
250%
Vitamin B6
7mg
351%
Vitamin C
89mg
149%
Calcium
2259mg
225%
Iron
14mg
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.