Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 8 corn tortillas
- 2 cups green enchilada sauce (homemade or store-bought)
- 1 cup shredded Monterey Jack cheese
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake for 25-30 minutes until cooked through. Shred the chicken once cooled.
- In a skillet over medium heat, sauté chopped onion and garlic until golden brown, about 5 minutes.
- In a large bowl, mix shredded chicken, sautéed onions, half of the cheese, and chopped cilantro.
- Spread some green sauce on the bottom of a baking dish. Fill each tortilla with the mixture and roll tightly. Place seam-side down in the dish.
- Pour remaining green sauce over the enchiladas and sprinkle with the rest of the cheese.
- Bake uncovered for 20 minutes or until bubbly and golden brown. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg