Description
A recipe for making flavorful chicken enchiladas covered in green salsa.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can green enchilada sauce
- 1 cup cooked, shredded chicken
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 6 corn tortillas
- 1/4 cup vegetable oil for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in green enchilada sauce, cooked chicken, and sour cream. Heat through, do not boil.
- In a separate small skillet, heat vegetable oil over medium heat. Briefly fry each tortilla until soft, about 10 seconds per side. Drain on paper towels.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Dip each tortilla into the chicken and sauce mixture to coat lightly.
- Fill each tortilla with a small amount of the remaining chicken mixture and roll up. Place seam-side down in a baking dish.
- Pour any remaining sauce over the rolled tortillas.
- Sprinkle the top evenly with Monterey Jack cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute rotisserie chicken for the cooked shredded chicken.
- For a spicier flavor, add diced jalapeños to the sauce mixture.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
- Cholesterol: 75
Keywords: green chicken enchiladas, chicken enchiladas, green salsa, Mexican food, easy dinner