1300 Cal (8x 287)

8 small tortillas (soft-taco-sized)
1 lb. ground beef, pulled chicken or pork (+25 Cal for pork)
4 oz. cheddar or jack cheese, shredded
2 cups salsa verde (+50 Cal for red enchilada sauce)

  • Line bottom of 9x9 baking dish with 1/2 cup salsa verde.
  • Divide meat into equal portions. Line each tortilla with one portion of meat and top with cheese. Roll tightly and place in pan.
  • Top with 1 1/2 cup salsa verde (make sure there is no dry tortilla left).
  • Bake at 400F for 10-15 minutes.

Source: http://allrecipes.com/Recipe/Authentic-Enchiladas-Verdes/Detail.aspx