Chile Chicken Enchiladas
Bursting with bold and zesty flavors, these Chile Chicken Enchiladas are the ultimate comfort food for Mexican cuisine lovers. Tender shredded chicken, seasoned with a perfect blend of garlic and onion powders, is wrapped snugly in warm corn tortillas and layered with tangy green enchilada sauce, diced green chiles, and gooey melted Mexican-blend cheese. The dish is baked to golden, bubbly perfection and finished with a vibrant garnish of fresh cilantro, a dollop of creamy sour cream, and a refreshing squeeze of lime juice for a flavor-packed meal. With just 20 minutes of prep time, these enchiladas are an easy and satisfying dinner option to bring restaurant-quality taste right to your kitchen. Perfect for weeknight dinners or family gatherings, this recipe simplifies Mexican cooking while keeping every bite deliciously authentic.
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups Green enchilada sauce
- 1 4-ounce can Diced green chiles
- 10 small Corn tortillas
- 2 cups Shredded Mexican-blend cheese
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 1 small Lime
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown, then remove them and set aside.
In a saucepan, combine the green enchilada sauce and diced green chiles and bring to a gentle simmer.
Shred the chicken using two forks once it has cooled slightly.
Spread 1/2 cup of the enchilada sauce mixture onto the bottom of a 9x13-inch baking dish.
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable.
Spoon a portion of the shredded chicken and 1-2 tablespoons of cheese onto each tortilla. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded cheese.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Sprinkle chopped fresh cilantro over the enchiladas. Serve with sour cream and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 519 mg | 40% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
