Description
A delicious and easy-to-make dish featuring tender chicken wrapped in tortillas and smothered in a flavorful green sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup green enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- Add shredded chicken and half the green sauce. Stir well and cook for 2-3 minutes.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour the remaining green sauce over the enchiladas and sprinkle with cheese.
- Bake for 20 minutes or until cheese melts.
- Garnish with sour cream and cilantro before serving.
Notes
- Use rotisserie chicken for a quicker option.
- For extra heat, add chopped jalapeños to the filling.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg