Description
These Easy Green Chicken Enchiladas are a creamy and flavorful twist on traditional enchiladas. Filled with tender shredded chicken, green enchilada sauce, and gooey cheese, these enchiladas are perfect for a quick and satisfying meal.
Ingredients
Scale
For the Enchiladas:
- 2 cups cooked shredded chicken (rotisserie works well)
- 2 cups green enchilada sauce
- 1 cup sour cream
- 1 1/2 cups shredded Monterey Jack or pepper jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 8 small flour or corn tortillas
For Garnish (optional):
- Chopped fresh cilantro
- Diced green onions
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix the filling: In a large bowl, combine the shredded chicken, 1/2 cup of enchilada sauce, sour cream, 1 cup of cheese, garlic powder, cumin, and salt.
- Prepare the baking dish: Spread 1/2 cup of enchilada sauce in a 9×13-inch baking dish.
- Assemble the enchiladas: Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in the dish.
- Add sauce and cheese: Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
- Garnish and serve: Let cool slightly, then garnish with cilantro and green onions before serving.
Notes
- For added heat, include diced green chiles or jalapeños in the filling.
- To lighten the dish, substitute Greek yogurt for sour cream.
- Enchiladas can be frozen before baking for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
