• prep: 20 min
• cook: 50 min
• total: 1 hr 10 min

These Creamy Chicken Enchiladas are bold and zesty with veggie-apcked salsa verde and a rich silky sauce!

• 1 pound tomatillos, (husked)
• 3 poblano peppers
• 1 white onion, (peeled and quartered)
• 4-5 garlic cloves
• 1 serrano pepper
• 2 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup fresh baby spinach, (packed)
• ½ cup cilantro
• 4 cups cooked shredded chicken, (leftover or rotisserie chicken)
• 1 cup sour cream
• ¾ cup half & half
• 1 pound shredded Oaxaca, (monterey jack, or white “queso” melting cheese)
• 14 taco-size corn or flour tortillas ((corn for gluten free))

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Nutritional Info

• Servings Per Recipe: 14
• Amount Per Serving

• Calories: 202 % Daily Value *
• Total Fat: 15 g 22.66%
• Saturated Fat: 9 g 45.53%
• Trans Fat: 0 g %
• Cholesterol: 45 mg 14.92%
• Sodium: 401 mg 16.72%
• Calcium: 295 mg 29.49%
• Potassium: 269 mg 7.69%
• Magnesium: 0 mg 0%
• Iron: 1 mg 7.04%
• Zinc: 0 mg 0%
• Total Carbohydrate: 8 g %
• Dietary Fiber: 2 g 7.97%
• Sugar: 3 g
• Protein: 10 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 1 g

• Vitamin A 31.31%
• Vitamin C 16.27%
• Vitamin D 1.84%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat2
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch0
• Exchange - Vegetables1
• Exchange - Lean Meat1
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total1 c
• MyPlate - Fruit0 c
• MyPlate - Dairy1 c
• MyPlate - Protein Total0 oz-eq

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