Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup salsa verde (store-bought or homemade)
- 4 large flour tortillas
- 1 cup shredded Mexican blend cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 2 tsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- Juice of 1 lime
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent.
- Add minced garlic and diced chicken; cook until the chicken is no longer pink (about 6-8 minutes).
- Stir in salsa verde and lime juice; simmer for an additional 5 minutes.
- Spoon the chicken mixture onto each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining salsa verde over the enchiladas and sprinkle more cheese on top.
- Bake for 20-25 minutes until bubbly and golden brown.
- Let cool slightly before serving; garnish with cilantro and sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg