Description
Creating Green Chili Chicken Enchiladas can be straightforward if you follow these simple steps.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 can (10 oz) diced green chilies
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) green enchilada sauce
- 8 small flour or corn tortillas
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
- In a large bowl, combine shredded chicken, diced green chilies, sour cream, half of the shredded cheese, garlic powder, cumin, salt, and pepper. Mix well.
- If using corn tortillas, warm them in a skillet for a few seconds on each side to make them pliable. Flour tortillas can be used without heating.
- Take about 1/4 cup of the chicken mixture and place it in the center of each tortilla. Roll the tortilla tightly, folding in the sides as you go.
- Place the rolled tortillas seam-side down in a greased 9×13 inch baking dish.
- Pour the green enchilada sauce evenly over the top of the enchiladas.
- Sprinkle the remaining shredded cheese over the sauce.
- Place the dish in the preheated oven and bake for 30-35 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let the enchiladas cool for about 10-15 minutes before serving.
Notes
- These steps will guide you in creating this incredible dish effortlessly, ensuring a delightful meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg