Green Chili Chicken Enchiladas
Delight in the vibrant flavors of green chili chicken enchiladas, where tender, seasoned chicken is enveloped in warm tortillas and smothered with a creamy green chili sauce. This dish is perfect for family gatherings or casual weeknight dinners, promising to impress everyone at the table. Whether you’re celebrating Taco Tuesday or game day, these enchiladas are sure to become a favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 1 cup green chili sauce (mild or spicy)
- 6 large flour tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese
- 1/2 cup sour cream (or Greek yogurt)
- 1 medium onion, diced
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C). Boil chicken breasts in water until no longer pink inside (about 15 minutes); let cool before shredding.
- In a skillet, sauté diced onions over medium heat until translucent (about 5 minutes).
- Combine shredded chicken with sautéed onions and half of the green chili sauce in a bowl.
- Lay each tortilla flat; fill with about 1/4 cup of chicken mixture and some cheese, then roll tightly.
- Place filled tortillas seam-side down in a greased baking dish. Pour remaining green chili sauce over them, sprinkle with cheese, and bake uncovered for 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg