Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cooked and shredded)
- 1 cup full-fat sour cream
- 8 large flour tortillas
- 1.5 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 can (10 oz) green enchilada sauce
- ¼ cup fresh cilantro (chopped)
Instructions
- Preheat oven to 350°F (175°C). Shred cooked chicken using two forks.
- In a bowl, mix shredded chicken with half of the sour cream and half of the shredded cheese until well combined.
- Spoon about 1/4 cup of the filling onto one end of each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour green enchilada sauce over the rolled tortillas, spread remaining sour cream on top, then sprinkle with remaining cheese.
- Bake for about 20 minutes or until bubbly and golden brown. Garnish with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg