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Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

A comforting dish of Green Chile Chicken Enchiladas, perfect for chilly evenings with roasted chiles and creamy cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups cooked shredded boneless, skinless chicken breasts use rotisserie chicken for a quicker option
  • 3 cloves fresh garlic, minced fresh garlic adds a burst of flavor
  • 1 cup roasted green chiles canned or fresh
  • 2 cups creamy cheese blend mix of Monterey Jack and cheddar
For the Sauce
  • 1 cup sour cream can substitute Greek yogurt
  • 1 cup low-sodium chicken broth
For the Enchiladas
  • Nonstick cooking spray to prevent sticking

Equipment

  • Baking dish
  • large bowl
  • Whisk

Method
 

How to Make Green Chile Chicken Enchiladas
  1. Preheat your oven to 375°F (190°C).
  2. Place chicken breasts into boiling water and cook for about 15-20 minutes until fully cooked. Shred the chicken.
  3. In a large bowl, combine the shredded chicken, minced garlic, roasted green chiles, and half of the creamy cheese blend.
  4. Spoon generous amounts of the chicken filling into each corn tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
  5. Whisk together the sour cream and chicken broth. Pour over the enchiladas and sprinkle remaining cheese on top.
  6. Bake for 20-25 minutes until the cheese is bubbly and golden brown.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 8mg

Notes

Garnish with fresh cilantro for an added burst of freshness.

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