Description
Chicken enchiladas with green sauce are a delightful, easy-to-make dish packed with flavor. Perfect for family dinners or casual gatherings, these enchiladas promise to impress your guests!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 2 cups green enchilada sauce
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 8 corn tortillas
- ¼ cup fresh cilantro, chopped
- Sour cream (optional)
Instructions
- Preheat the oven to 375°F (190°C). Boil chicken breasts in salted water for 15-20 minutes until cooked through. Drain and shred.
- In a skillet over medium heat, sauté minced garlic until fragrant (about 30 seconds). Add shredded chicken and half of the green enchilada sauce; mix well.
- Place some chicken mixture in each warm tortilla, roll tightly, and arrange seam-side down in a greased baking dish.
- Pour remaining green enchilada sauce over tortillas and sprinkle cheese on top.
- Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Garnish with fresh cilantro and optional sour cream before serving.
Notes
- Swap shredded chicken for shredded beef or black beans for a vegetarian option.
- Add spices like cumin or smoked paprika to enhance the flavor.
- For quicker preparation, use rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg