Description
This dish perfectly combines tender shredded chicken, gooey cheese, and a spicy green chile sauce, all enveloped in soft flour tortillas.
Ingredients
Scale
- 3 cups cooked chicken, shredded
- 1 can (4 oz) green chiles, diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 small flour tortillas
- 1 can (10 oz) green enchilada sauce
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil and sauté diced onion and minced garlic for 2-3 minutes.
- Add shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes.
- Fold in green chiles and sour cream, and cook for another 2 minutes.
- Lightly grease a baking dish and spread a quarter cup of enchilada sauce on the bottom.
- Fill each tortilla with the chicken mixture and shredded cheese, roll them up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until golden brown.
- Garnish with chopped cilantro before serving.
Notes
Can be customized with different proteins, cheeses, or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 750 mg
- Protein: 25 g