Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) green enchilada sauce
- 8 small flour tortillas
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, sour cream, garlic powder, onion powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Spread a few tablespoons of the enchilada sauce on the bottom of a 9×13 inch baking dish.
- Take a tortilla, fill it with a portion of the chicken mixture, and roll it up. Place it seam-side down in the baking dish.
- Repeat with remaining tortillas and chicken mixture.
- Once all tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top.
- Sprinkle the remaining cheddar and Monterey Jack cheeses on top of the sauce.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- For a spicier kick, add jalapeños to the chicken mixture.
- You can use corn tortillas for a gluten-free option.
- These enchiladas can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg