Description
Chicken enchiladas with green sauce are a delightful comfort food, perfect for any occasion. With tender shredded chicken wrapped in soft tortillas and topped with a creamy green sauce and melted cheese, this dish is sure to please family and friends alike. Quick to prepare and full of flavor, it’s a wonderful choice for weeknight dinners or festive gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 corn or flour tortillas
- 2 cups green enchilada sauce (homemade or store-bought)
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 cup fresh cilantro, chopped
- ½ cup sour cream
- 2 tsp cumin
- 2 tsp chili powder
- 1 medium onion, diced
- 3 cloves garlic, minced
- Olive oil for sautéing
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Sauté diced onion until translucent, then add minced garlic and cook until fragrant.
- Cook chicken in the skillet for about 15-20 minutes until cooked through. Let cool slightly before shredding.
- In a bowl, mix shredded chicken with half of the green enchilada sauce, cumin, chili powder, and salt.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining green sauce over the enchiladas and sprinkle with cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Serve topped with fresh cilantro and sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 370
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg