Saturday, April 10, 2010

Green Enchiladas

I got this recipe from an enrichment we had when I was young and single and in college. We have been in love with it ever since.

WW points - around 6 per enchilada

1. Corn tortillas (1 per enchilada)
2. Oil (a few tablespoons)
3. Chicken (1-2 oz. per enchilada)
4. Sour Cream (around 1/4 - 1/2 cup)
5. Green Enchilada Sauce (1 super large can or 2-3 regular cans)
6. Cheese (as cheesy as you like it!)

1. Boil and shred as much chicken as you'd need for your family. I do around 1-2 oz. per enchilada.
2. Take shredded chicken and place it in large skillet. Add green enchilada sauce and sour cream until it's the consistency you like it. We like ours a little runny.
3. Heat up oil in small skillet and slightly coat/fry the tortillas so that they are gently coated and will easily roll up.
4. Take tortillas and add a few tablespoons full of chicken mixture. Roll up and place in casserole dish.
5. Top with more green enchilada sauce and yellow cheese.

They are SUPER yummy just like that but here are some other variations:

- add onions to the chicken mixture
- use pepper jack cheese
-top with sour cream
- top with pico de gallo or lettuce garnish



  1. I'm going to have to try this, it looks delish!

  2. How long do you bake it, and at what temperature?

  3. I bake it at 350 for only as long as it takes for the cheese to melt. Maybe around 10-15 minutes. Since the chicken, sour cream, and sauce is mixed in a skillet beforehand it should already be warm when placed in the oven. Let me know if you have any more questions. Enjoy!