Plate of Chicken Enchiladas with Green Sauce featuring Lean Cuisine products
Appetizer/Small Plates Entrées

Chicken Enchiladas with Green Sauce

  • 1:03 TIME
  • 10 portions
  • 232 calories

Preparation

Ingredients

Lean Cuisine Glazed Chicken in Sauce 4 x 76 ounces, cooked, chilled 78 oz
Black beans, mature seeds, raw, prepared using package directions 3 cup
Onion, chopped 2 cup
Chili pepper, Jalapeño, cut in half lenght wise 3 each
Tomatillos, cut in half 27 oz
Cilantro, stems removed 2 cup
Whole wheat tortilla, 8 inch 20 each

Method

  1. Separate the chicken and mushrooms from the Glazed Chicken tray and reserve sauce. Toss the chicken and mushrooms with black beans in a bowl.
  2. Roast onions, jalapeno and tomatillo for 15 minutes in a convection oven at 450°F. Refrigerate immediately. Once roasted vegetables are below 40°F, puree in blender with the cilantro and the reserved sauce from the Glazed Chicken.
  3. Fill tortillas with bean and chicken mixture. Place stuffed tortillas in a baking dish and top with green sauce. Bake in a convection oven at 350°F for 15-18 minutes or until the internal temperature has reached 165°F.
  4. Serve immediately.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 232 kcal
Protein 23 g
Fats, total 7 g
Carbohydrate, total 19 g
Sugars, total 9 g
Fats, saturated 2 g
Fiber, total dietary 2 g
Sodium 599 mg
Calcium 19 mg
Cholesterol 46 mg
Iron 3 mg
Vitamin C 18 mg
Vitamin D 0 IU

Products used in the recipe

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