Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 cups green enchilada sauce (store-bought or homemade)
- 8 corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, diced
- ½ cup sour cream (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Season chicken breasts with salt and pepper and bake for 25-30 minutes until cooked through.
- While the chicken bakes, heat olive oil in a skillet over medium heat. Sauté diced onions until translucent, about 5 minutes.
- Shred the cooked chicken and combine it with sautéed onions and half of the green enchilada sauce.
- Fill each tortilla with the chicken mixture, roll them up seam-side down in the baking dish.
- Pour remaining enchilada sauce on top and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden brown. Let cool for 5 minutes before serving with sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg