Green Chili Enchiladas
Savor the vibrant flavor of Green Chili Enchiladas, a mouthwatering twist on classic Mexican comfort food! Featuring tender, seasoned shredded chicken folded into soft corn tortillas, these enchiladas are smothered in a tangy green enchilada sauce and accented with smoky roasted green chilies. A generous topping of melty Monterey Jack cheese creates a bubbly, golden crust that's impossible to resist. Garnished with fresh cilantro and a dollop of creamy sour cream, this dish is perfect for weeknight meals or special occasions. Ready in just under an hour, these enchiladas pair beautifully with lime wedges for a zesty finish. Packed with bold flavors and easy-to-follow instructions, Green Chili Enchiladas are sure to become your go-to recipe for satisfying cravings!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Green enchilada sauce
- 1 cup Roasted green chilies, chopped
- 12 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 0.5 cup Sour cream
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 0.5 teaspoon of garlic powder.
Cook the chicken in the skillet until fully cooked and no longer pink in the center, about 5-7 minutes per side.
Remove the chicken from the skillet and let it cool. Once cooled, shred the chicken with two forks and set aside.
In a medium bowl, mix together the shredded chicken, 1 cup of the green enchilada sauce, roasted green chilies, and 1 cup of the shredded Monterey Jack cheese.
Warm the corn tortillas in a microwave for about 30 seconds to make them pliable.
Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture, roll tightly, and place seam side down in a 9x13-inch baking dish.
Pour the remaining 1 cup of green enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes.
Serve the enchiladas, garnished with sour cream and fresh cilantro. Accompany with lime wedges on the side.
Nutrition Facts
Calories |
3642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 9001 mg | 391% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 41.8 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2238 mg | 172% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4404 mg | 94% | |
*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.
