Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) green chili enchilada sauce
- 8 small flour tortillas
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, 1/2 cup of shredded cheese, diced onions, sour cream, garlic powder, cumin, salt, and pepper.
- Warm the tortillas in a microwave for about 20 seconds to make them more pliable.
- Spread a few tablespoons of green chili sauce on the bottom of a greased 9×13 inch baking dish.
- Fill each tortilla with about 1/4 cup of the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining green chili sauce over the top of the enchiladas and sprinkle the remaining 1/2 cup of shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For a spicier kick, add jalapeños to the chicken mixture.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg