Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (approximately 1 lb)
- 1 cup chopped fresh green chiles (mild or spicy)
- 8 corn or flour tortillas
- 2 cups shredded Monterey Jack or Cheddar cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped fresh cilantro
- 2 cups green enchilada sauce (store-bought or homemade)
- 1 tsp garlic powder
- Juice of 1 lime
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, boil water and add chicken breasts. Cook until tender, about 15-20 minutes.
- Remove the chicken from the pot and shred it using two forks.
- In a bowl, combine shredded chicken, green chiles, half the cheese, garlic powder, and lime juice.
- Fill each tortilla with about two tablespoons of the chicken mixture and roll tightly; place seam-side down in a greased baking dish.
- Pour green enchilada sauce over the rolled tortillas and sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10-15 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg