Description
Quick and comforting enchiladas made with shredded chicken, green chile sauce, and cheese, perfect for family meals.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (10 oz) green chile sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
- 1/2 cup diced onion
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, green chile sauce, sour cream, diced onion, garlic powder, cumin, salt, and pepper.
- Warm the corn tortillas in the microwave for a few seconds to soften.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- Pour any remaining green chile sauce over the top and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Use shredded rotisserie chicken to save time. Warm tortillas so they roll without cracking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg