Ingredients
Scale
- 3 cups shredded boneless, skinless chicken breasts (about 3–4 breasts)
- 2 cloves fresh garlic, minced
- 8 flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup green enchilada sauce (mild or spicy)
- 1/2 cup sour cream (or plain yogurt)
- 1 small yellow onion, chopped
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Shred the cooked chicken into bite-sized pieces.
- In a skillet over medium heat, sauté chopped onion until translucent (about 5 minutes). Add garlic and shredded chicken; cook until heated through (about 3 minutes).
- In a bowl, mix sour cream with half of the green enchilada sauce; pour some into the baking dish.
- Fill each tortilla with chicken mixture and cheese; roll tightly and place seam-side down in the dish.
- Pour remaining green sauce over enchiladas and top with more cheese. Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg