Description
Quick and tasty green chili chicken enchiladas made with shredded chicken, green chili sauce, and cheese.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup green chili sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8–10 corn tortillas
- 1/2 cup diced onion
- 1/2 cup sour cream
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, half of the green chili sauce, half of the cheese, diced onion, and salt and pepper.
- Soften the corn tortillas in a skillet or microwave.
- Fill each tortilla with the chicken mixture, roll them up, and place in a baking dish seam side down.
- Pour the remaining green chili sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
- Serve with sour cream and garnish with cilantro.
Notes
Warm tortillas to prevent cracking. You can use rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg