Description
Indulge in the creamy goodness of Green Chicken Enchiladas, where tender chicken meets zesty green salsa wrapped in warm corn tortillas. This easy recipe brings vibrant flavors together, making it a perfect choice for weeknight dinners or special gatherings. Each bite is a delightful blend of spices and textures, topped with melted cheese that promises to satisfy your cravings. Get ready to impress family and friends with this comforting dish that’s sure to become a favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 cup green salsa
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream (or Greek yogurt)
- ¼ cup fresh cilantro, chopped
- ½ cup chopped sweet onions
- 1 tbsp olive oil
- 1 tsp cumin powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). In a skillet, heat olive oil over medium heat and sauté onions until translucent. Add garlic and cook until fragrant.
- Add diced chicken, cumin, salt, and pepper; cook until chicken is no longer pink (about 10 minutes). Stir in green salsa until well-coated.
- Warm tortillas in the microwave for easier rolling. Spoon chicken filling onto each tortilla and roll them tightly.
- In a bowl, mix remaining green salsa with sour cream. Pour half into a baking dish, then arrange enchiladas seam-side down. Drizzle with remaining sauce and top with cheese.
- Bake uncovered for about 20 minutes until cheese is bubbly and golden brown. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg