Chicken Enchiladas
These chicken enchiladas are a family favorite, packed with flavor and easy to make!
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
- 1 can diced green chilies 4 oz can, undrained
- 0.5 cup salsa verde
- 0.5 cup sour cream
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Assembly
- 12 tortillas corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup enchilada sauce red or green, as preferred
Optional Toppings
- sour cream
- chopped cilantro
- diced avocado
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the shredded chicken, diced green chilies (undrained), salsa verde, sour cream, cumin, salt, and pepper. Mix well until evenly combined.
- Warm the corn tortillas slightly to make them pliable. You can do this by heating them in a dry skillet for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
- Spoon about 2 tablespoons of the chicken mixture into the center of each tortilla. Sprinkle with a little shredded cheese. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let stand for a few minutes before serving. Garnish with your favorite optional toppings like sour cream, cilantro, or avocado.
Notes
For a spicier enchilada, add a pinch of cayenne pepper to the chicken filling.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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