Easy Green Chili Chicken Enchiladas Recipe
Delicious and easy-to-make green chili chicken enchiladas that are perfect for a weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups shredded chicken cooked
- 3 cups green enchilada sauce
- 8 pieces corn tortillas
- 2 cups Monterey Jack cheese shredded
- 1 cup sour cream for serving
- 0.25 cup chopped cilantro for garnish
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a pan, heat the olive oil over medium heat. Add the shredded chicken, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Warm the tortillas in the microwave for about 20 seconds to make them pliable. Fill each tortilla with a portion of the chicken mixture and roll tightly.
- Spread 1 cup of the enchilada sauce on the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle the shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the sauce is bubbly.
- Garnish with chopped cilantro and serve with sour cream.
Notes
These enchiladas can be prepared ahead of time and refrigerated until ready to bake.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg