Description

Warm, creamy, and bursting with zesty flavors, these green chicken enchiladas are the perfect comfort food. Each bite offers tender chicken enveloped in a vibrant green sauce, making them ideal for family dinners or casual get-togethers. With easy preparation and a deliciously cheesy topping, they promise to be a crowd-pleaser that will have everyone asking for seconds.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
2 cloves fresh garlic, minced
1 can (10 oz) green enchilada sauce
8 corn tortillas
2 cups shredded Monterey Jack cheese
½ cup sour cream (for serving)
¼ cup fresh cilantro (for garnish)
1 cup low-sodium chicken broth
2 tbsp freshly squeezed lime juice

Instructions

Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
In a pot over medium heat, cook the chicken breasts in water until fully cooked (about 20 minutes). Shred the chicken using two forks.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (1-2 minutes).
Stir in the green enchilada sauce and shredded chicken. Let simmer for 5 minutes.
Warm each tortilla slightly before filling with the chicken mixture. Roll tightly and place seam-side down in the prepared baking dish.
Pour any remaining sauce over the rolled enchiladas and sprinkle with shredded cheese.
Bake uncovered for 20-25 minutes until cheese is bubbly and golden brown.
Serve hot topped with sour cream and fresh cilantro.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (150g)
Calories: 320
Sugar: 2g
Sodium: 750mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 75mg

Keywords: - Swap proteins like rotisserie chicken for quicker prep. - For added flavor, consider mixing in diced jalapeños or avocado. - Store leftovers in an airtight container for up to three days; reheat gently.