Green Chicken Enchiladas
These Green Chicken Enchiladas put a tangy green twist on classic enchiladas. Stuffed with shredded chicken, covered in green enchilada sauce, and topped with melted cheese, they’re a foolproof family favorite!
Servings: 3
Ingredients
- 2 tbsp olive oil
- 1/3 cup yellow onion diced
- 3 garlic cloves minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 cups cooked shredded chicken how to make shredded chicken
- 4 oz. hatch green chiles
- 15 oz. green enchilada sauce use half on bottom and half on top
- 6 large flour tortillas
- 2 cups shredded monterey jack cheese
- cilantro
- sour cream
- avocado slices
Instructions
- Preheat the oven to 375° F.
- Heat the oil in a large skillet over medium heat, then add the onion and sauté for 3 minutes. Add the garlic, cumin, chili powder, and salt and stir for 1 minute before adding in the chicken and hatch green chiles. Stir until everything is combined, then remove from the heat.
- Pour HALF of the green enchilada sauce into the bottom of a 9x13 baking dish.
- Next, prepare the enchiladas: set your tortillas out on a clean surface. Distribute the chicken mixture evenly amongst the tortillas, and top each on with a tablespoon of monterey jack cheese.
- Roll the tortillas and place them seam-side down into the baking dish. Pour the remaining enchilada sauce on top, and sprinkle the cheese on top as well.
- Bake the enchiladas for 15-20 minutes until the cheese is melty. Top with cilantro, sour cream and/or avocado slices and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 783kcal | Carbohydrates: 47g | Protein: 50g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 137mg | Sodium: 2738mg | Potassium: 449mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1719IU | Vitamin C: 18mg | Calcium: 692mg | Iron: 6mg
