Green Chicken Enchiladas Recipe
User Reviews
5
Green Chicken Enchiladas Recipe
Description
The Green Chicken Enchiladas recipe begins by poaching seasoned chicken breasts until fully cooked, then shredding them into strips. The filling combines the shredded chicken with sautéed onions and garlic for a savory base, then blends in melted Monterey Jack cheese, sour cream, salt, pepper, and a portion of green enchilada sauce to create a creamy, well-rounded texture with mild tangy heat. This mixture fills the flour tortillas, which are rolled and placed seam side down in a baking dish.
The assembled enchiladas are topped with the remaining green enchilada sauce and additional Monterey Jack cheese before baking at 375°F. Baking melds the flavors and melts the cheese, resulting in enchiladas with a tender tortilla exterior and a creamy, cheesy interior highlighted by fresh green chile sauce. The layers of sauce and cheese keep the dish moist and flavorful throughout.
These enchiladas serve well as a main course and can be accompanied by traditional garnishes like sour cream, chopped red onions, and fresh cilantro to add brightness and freshness to each bite. They make a hearty meal suitable for casual dinners or gatherings.
Ingredients
- 3 medium chicken breast
- 2 teaspoons salt sea salt
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 medium onion minced
- 3 cloves garlic minced
- 28 ounce Green enchilada sauce divided, canned
- 4 cup Monterey jack cheese divided, shredded
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 inch flour tortillas
- sour cream to serve
- red onion
- cilantro
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
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
