Green Chicken Enchiladas
Delightful rolled tortillas filled with shredded chicken, cheese, and sour cream, smothered in zesty green enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups green enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1 cup chopped onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent.
- Mix together the shredded chicken, sour cream, and half of the cheese. Season with salt and pepper.
- Warm the tortillas in a dry skillet or microwave to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
- Pour the green enchilada sauce over the rolled tortillas.
- Top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with cilantro before serving.
Notes
For a lighter version, substitute sour cream with Greek yogurt. Let enchiladas cool before storing, keep in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://sousviderecipe.com/green-chicken-enchiladas-2/