Description
A quick and creamy dish featuring shredded chicken rolled in tortillas and baked with a flavorful sour cream green sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, green chiles, garlic powder, cumin, salt, and pepper.
- In another bowl, combine green enchilada sauce and sour cream.
- Spread a thin layer of the sauce mixture in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
For added flavor, serve with cilantro, lime wedges, or sliced avocado.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg