Green Chicken Enchiladas: Discover a Flavorful Twist!
A delicious twist on traditional enchiladas, featuring tender chicken wrapped in tortillas and smothered in a vibrant green sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups green enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add the shredded chicken to the skillet and mix with half of the green enchilada sauce. Season with salt and pepper.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining green enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg