Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup green chili sauce
- 8 flour or corn tortillas
- 1 cup shredded cheddar cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh cilantro, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin powder
- Juice of 1 lime
Instructions
- Preheat oven to 375°F (190°C). Gather all ingredients.
- Cook the chicken in boiling water for 15-20 minutes until fully cooked. Shred with forks.
- In a skillet over medium heat, sauté diced onion until translucent. Add minced garlic; cook until fragrant.
- Stir in green chili sauce, cumin powder, and lime juice; simmer for a few minutes.
- Assemble enchiladas by placing shredded chicken in each tortilla, drizzling with sauce, and rolling tightly.
- Place seam-side down in a baking dish, pour remaining sauce on top, and sprinkle with 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 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg