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Green and red chicken enchiladas

kept bydbgofast
recipe by

Prep: 40 min
Cook: 30 min

Calories 375 ea
Seerves: 6


1/4 tsp pepper
1 cup chopped tomato
3 cup (1 lb) shredded cooked chicken
non-stick spray coating
2/3 cup low-sodium tomato juice
12 6-inch tortillas
2/3 cup shredded Monterey Jack cheese
18-ounce can tomatillos, rinsed
1 1/4 cup chopped onion
1/4 cup fresh cilantro
1 4-ounce can diced green chili peppers, drained
1/4 tsp ground cumin

  1. In a blender container or food processor bowl combine tomatillos, 1 cup of the onion, cilantro, chili peppers, cumin and pepper. Cover and blend till pureed then set aside.
  2. In a non-stick skillet cook tomato and remaining onion for 3 minutes. Stir in chicken and 1 cup of the tomatillo mixture, then heat through. Spray a 3-quart rectangular baking dish with non-stick spray coating.
  3. To assemble enchiladas, pour tomato juice into a shallow dish. Dip a tortilla in tomato juice, coating both sides. Place tortilla on work surface. Spoon about 3 tablespoons of the chicken mixture down center of tortilla and roll up.
  4. Place seam-side down in dish. Repeat with remaining tomato juice, tortillas and chicken. Spoon remaining tomatillo mixture over enchiladas.
  5. Bake covered in a 350-degree oven for about 30 minutes or till hot. Sprinkle with cheese then bake 5 minutes more or till cheese melts. If desired, serve with a tossed salad.



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