Sunday, November 2, 2014

Green Chili Enchiladas with Queso Blanco

Green chili enchiladas are covered with queso blanco in this quick and easy Tex-Mex favorite. Good thing it's easy too—they'll ask for it again.

Courtesy of VELVEETA® and RO*TEL®

Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:

+ 1 lb. boneless skinless chicken breasts, cooked, shredded
+ 2 cans (12-oz. ea.) green enchilada sauce, divided
+ 6 oz. VELVEETA® Queso Blanco Pasteurized Prepared Cheese Product, cut into 1/2-in. cubes, divided
+ 12 corn tortillas (6-in.)
What to do:
1. Heat oven to 375°F.
2. Combine chicken, 1/2 c. enchilada sauce and half the VELVEETA®. Pour 1/2 c. of the remaining sauce onto bottom of 13x9-in. baking dish sprayed with cooking spray.
3. Spoon 1/4 c. chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA®. Cover.
4. Bake 20 min. or until enchiladas are heated through and VELVEETA® is melted.
Nutritional information:
Calories: 340;   Total Fat: 13g;   Saturated Fat: 5g;   Cholesterol: 60mg;   Total Carbs: 34g;  Fiber: 4g;   Sugar: 4g;   Protein: 25g;   Sodium: 1060mg;  


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