Green Chili Chicken Enchiladas
Indulge in the mouthwatering delight of green chili chicken enchiladas, where tender chicken meets zesty green chili sauce, all wrapped in soft tortillas and topped with gooey cheese. Perfect for family gatherings or a cozy dinner at home, this dish is a crowd-pleaser that guarantees satisfaction with every bite. Whether you’re looking to spice up your weeknight meal or impress guests, these enchiladas deliver comfort and flavor in one delicious package.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (10 oz) green chili sauce
- 8 flour tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 cup sour cream
- 1 medium onion, finely chopped
- 1 tsp garlic powder
- 1 tsp cumin
- 2 tbsp olive oil
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Boil the chicken breasts for about 15 minutes until fully cooked. Shred while warm.
- In a skillet, heat olive oil over medium heat and sauté onions until translucent, about 5 minutes. Add garlic powder and cumin.
- In a bowl, mix shredded chicken with half of the green chili sauce.
- Fill each tortilla with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining green chili sauce over the enchiladas and sprinkle cheese on top.
- Bake uncovered for 20-25 minutes until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 enchilada (approx. 150g)
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg