Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups green enchilada sauce (homemade or store-bought)
- 8 flour or corn tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
- 1 cup sour cream (for topping)
- 1/4 cup fresh cilantro (chopped, for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes per side until golden and cooked through.
- Shred the cooked chicken using two forks once slightly cooled.
- Assemble enchiladas by placing shredded chicken down the center of each tortilla, adding green sauce and cheese before rolling tightly.
- Arrange rolled enchiladas seam-side down in the baking dish. Pour remaining green sauce over them and top with extra cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbly and golden.
- Let cool slightly before serving; top with sour cream and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 370
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg