Description
Delicious and easy to make Green Chicken Enchiladas with a flavorful filling wrapped in tortillas and baked to cheesy perfection.
Ingredients
Scale
Filling:
- 2 cups cooked shredded chicken breast
- 2 cups green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Assembly:
- 8 small flour or corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 1 tablespoon vegetable oil (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix Filling: In a bowl, combine chicken, half of enchilada sauce, sour cream, green chiles, garlic powder, cumin, and salt.
- Fill Tortillas: Spoon chicken mixture onto each tortilla, roll up, and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour remaining sauce over enchiladas and sprinkle with cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for 10 more minutes until cheese is bubbly and golden.
- Serve: Garnish with cilantro and serve hot.
Notes
- Rotisserie chicken can be used for convenience.
- Enhance the filling with sautéed onions or spinach.
- Enchiladas can be frozen before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg