1 1/4 pounds chicken breast tenders
1 1/2 cups bottled green salsa
1 4 ounce can diced green chiles
1 1/2 cups shredded Mexican-style four-cheese blend (6 oz.)
8 6 - 7 inches flour tortillas
Refrigerated fresh salsa (optional)
Lime wedges (optional)
Preheat broiler. Cut chicken into 1-inch pieces. In large microwave-safe bowl microcook on HIGH 7 minutes or until no pink remains, stirring twice. Drain liquid. Break up chicken slightly in bowl with back of wooden spoon. Add salsa and chiles. Cook 3 minutes more or until heated through, stirring once. Stir in 1 cup of the cheese.
Spoon chicken mixture evenly down center of tortillas. Roll tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.
To serve, top with salsa and pass lime wedges. Makes 4 servings.
Per Serving: cal. (kcal) 569, Fat, total (g) 24, chol. (mg) 120, sat. fat (g) 8, carb. (g) 33, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 49, vit. A (IU) 534.49, vit. C (mg) 19.49, Thiamin (mg) 0.1, Riboflavin (mg) 0.14, Niacin (mg) 15.6, Pyridoxine (Vit. B6) (mg) 0.8, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 1081, Potassium (mg) 361, calcium (mg) 454.36, iron (mg) 7.74, Percent Daily Values are based on a 2,000 calorie diet