Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 corn tortillas
- 1 cup green salsa (homemade or store-bought)
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream (for serving)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin powder
- 1/2 tsp red pepper flakes (adjust to taste)
- Juice of 1 lime
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, sauté the diced onion until soft, about 5 minutes. Add minced garlic and cook for an additional minute.
- Cook the chicken breasts in a separate pot until fully cooked (about 15-20 minutes), then shred using two forks.
- In a mixing bowl, combine shredded chicken with green salsa, cumin powder, red pepper flakes, and lime juice; mix well.
- Fill each tortilla with the chicken mixture and roll tightly; place seam-side down in an oiled baking dish.
- Pour any remaining green salsa over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Serve garnished with fresh cilantro and sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (about 250g)
- Calories: 480
- Sugar: 2g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg