Green Chicken Enchiladas Recipe
User Reviews
5.0
141 reviews
Excellent
Green Chicken Enchiladas Recipe
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What's more comforting than a bubbling, cheesy, creamy pan of goodness? These green chicken enchiladas are loaded with succulent, cheesy chicken, smothered in green enchilada sauce, and then topped off with... more cheese! Tangy sour cream adds extra creamy richness, crowned with a burst of freshness with cilantro and red onion slices. It's a mouthwatering, easy meal for busy weeknights or potluck glory!
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Ingredients
- 3 3 medium chicken breasts
- 2 2 teaspoons sea salt
- 1 1 tablespoon cooking oil
- 1 1 medium onion minced
- 3 3 cloves garlic minced
- 28 28 ounce can green enchilada sauce divided
- 4 4 cup shredded Monterey jack cheese divided
- ½ ½ cup sour cream
- ½ ½ teaspoon each: salt and pepper
- 8 8 8-inch flour tortillas
- Sour cream, red onion, and cilantro to serve
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Instructions
- Preheat your oven to 375 degrees Fahrenheit. Add the chicken breasts and sea salt to a medium-sized pot. Cover the chicken with 1 inch of water and then bring the pot to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, until the chicken is cooked through.
- Remove the chicken from the water and let it cool for several minutes. Use 2 forks to shred the chicken into long strips. Place the shredded chicken into a bowl.
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent. Add the garlic and cook for 1 minute more.
- Add the shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce, sour cream, salt, and pepper and mix well.
- Spread ½ cup of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide the filling between the tortillas - ¾ cup per tortilla, and roll them up. Place them into the baking pan seam side down.
- Pour the remaining enchilada sauce over top and then cover with the cheese. Bake the green chicken enchiladas for 25-30 minutes, until they are hot and bubbly.
- Serve the enchiladas with the sour cream dolloped over top and red onion and cilantro sprinkled on top.
Nutrition Information
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Serving
1 enchilada
Calories
477kcal
(24%)
Carbohydrates
33g
(11%)
Protein
29g
(58%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
82mg
(27%)
Sodium
2316mg
(97%)
Potassium
314mg
(9%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1157IU
(23%)
Vitamin C
4mg
(4%)
Calcium
515mg
(52%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1 enchilada | |
| Calories | 477kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 2316mg | 97% |
| Potassium | 314mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 4mg | 4% |
| Calcium | 515mg | 52% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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