Description
Quick and flavorful Green Chicken Enchiladas filled with shredded chicken and green salsa, topped with cheese and perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups green salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the shredded chicken, 1 cup of green salsa, cumin, salt, and pepper.
- Warm the tortillas in a skillet until pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour the remaining green salsa over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and cilantro.
Notes
Use cooked rotisserie chicken to save time and warm tortillas well to prevent cracking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg