Green Enchiladas with Chicken

2 teaspoons vegetable oil
1/2 cup finely chopped onion
1 teaspoon bottled minced garlic
1 3/4 cups cooked, chopped chicken *
8 ounces refrigerated queso dip with jalapenos*
Cooking oil spray
8 (6-inch) flour tortillas*
16 ounces (2 cups) green salsa *
3/4 cup shredded Monterey Jack cheese

Preheat broiler to high. Heat oil in a medium (10 inch) skillet over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 3 minutes. Stir in chicken and queso dip, and reduce heat to low. Stir until queso dip is melted, and remove from heat.

Spray a 3-quart (or larger) oblong glass / ceramic casserole dish with cooking oil spray. Set aside.

Heat tortillas, 4 at a time, in microwave, uncovered, on high just until soft, about 30 seconds. For each enchilada, spoon 1 tablespoon of green salsa in the center of each tortilla. Top with 1/4 cup chicken cheese mixture and roll tortilla around the filling. Place, seam-side down, in prepared casserole dish. Repeat for all tortillas / chicken mixture.

Spread remaining green salsa over enchiladas and sprinkle Monterey Jack cheese over top. Place enchiladas in oven and broil until cheese is melted and bubbly, about 2 to 3 minutes. Serve at once.

* Notes

Two pouches of cooked, chopped chicken (7 ounces each) can be substituted. No draining is necessary.

Queso (cheese) dip comes in a tub in the refrigerated section of most grocery stores and is located alongside refrigerated tortillas or sometimes near deli meats. It is a white cheese sauce instead of the typical orange nacho cheese sauce. If you can’t find it, the nacho sauce will work.

Corn tortillas are the traditional choice for enchiladas and can be substituted for flour tortillas. They are less pliable; so warm them according to package directions before filling and rolling them.

Green salsa is also called salsa verde or tomatillo salsa and is found alongside other bottled salsas or in the Mexican specialty section.

Be sure to check out the blog post that goes with this recipe to get more information on finding queso dip!

Approximate Values Per Enchilada: 308 calories (43% from fat), 14 g fat (7 g saturated), 46 mg cholesterol, 18 g protein, 24 g carbohydrates, 1 g dietary fiber, 719 mg sodium

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