Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 cup green enchilada sauce (store-bought or homemade)
- 8 corn or flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
- ½ cup sour cream (for topping)
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper; bake for 25-30 minutes until fully cooked.
- Once cooled, shred the chicken using two forks. In a skillet over medium heat, sauté minced garlic until fragrant (about 1 minute).
- Mix shredded chicken with green enchilada sauce until well-coated.
- Fill each tortilla with the chicken mixture and sprinkle some cheese before rolling them up tightly. Place seam-side down in a greased baking dish.
- Pour remaining green enchilada sauce over the rolled tortillas and top generously with cheese.
- Cover with foil and bake for about 20 minutes; uncover in the last five minutes to achieve golden bubbly cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 75mg