Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 6 large flour tortillas
- 2 cups red or green enchilada sauce
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- ½ cup sour cream (for topping)
- ¼ cup chopped cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Chop the chicken into bite-sized pieces and mince the garlic.
- In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant. Add the chicken and cook until no longer pink (about 6-8 minutes).
- Stir in half of the enchilada sauce and half of the shredded cheese until well combined.
- Spoon filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining enchilada sauce over the top, sprinkle with leftover cheese, and bake uncovered for 20-25 minutes until bubbly and golden brown.
- Allow to cool slightly before serving with sour cream and cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg