Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup green chili sauce
- 8 corn tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese
- ½ cup sour cream (for serving)
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Boil water in a medium pot and cook chicken for 15-20 minutes until it reaches 165°F (75°C). Shred the chicken while warm and mix with half of the green chili sauce.
- Warm tortillas in a dry skillet for about 30 seconds on each side until soft.
- Spoon shredded chicken onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Drizzle remaining green chili sauce over the top, then sprinkle generously with cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg