Description
A delicious and easy recipe for Green Chicken Enchiladas, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 8 corn tortillas
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, 1/2 cup of green enchilada sauce, 1/2 cup of shredded cheese, sour cream, diced onion, cilantro, cumin, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- Spread 1/4 cup of green enchilada sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the enchiladas cool for a few minutes before serving. Garnish with additional cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños to the chicken mixture.
- You can substitute shredded beef or black beans for the chicken for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg