Description
Chicken enchiladas with green sauce are a crowd-pleasing dish featuring tender chicken, zesty green sauce, and gooey cheese—all wrapped in warm tortillas. Perfect for any occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup green enchilada sauce
- 1 ½ cups shredded cheese (cheddar and Monterey Jack)
- 8 medium flour tortillas
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh cilantro (for garnish)
- 1 small onion (diced)
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, sauté the diced onion until golden brown. Add shredded cooked chicken, seasoning with salt, pepper, garlic powder, and cumin.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour green enchilada sauce evenly over the rolled tortillas and sprinkle shredded cheese on top.
- Bake for 20-25 minutes until bubbly and golden. Let cool for a few minutes before serving with fresh cilantro and sour cream.
Notes
- Substitute rotisserie chicken for quicker preparation.
- For added protein, mix in black beans or top with avocado or jalapeños.
- Use high-quality tortillas to prevent breakage during baking.
- 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: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg