Green Chili Chicken Enchiladas
Green Chili Chicken Enchiladas bakes in only 20 minutes for an easy meal for weeknights. From the creamy sauce to the green chili's, this dish is amazing.
Servings: 6
Cost: $13.10 Recipe, $2.18 per Serving
Ingredients
- 2 cups cooked shredded chicken
- ½ onion chopped
- 4 oz. Diced Green Chilies Canned
- 1 tablespoon taco seasoning or half packet
- 1 8 oz container of sour cream
- 1 cup Salsa Verde Divided
- ¼ cup Milk
- 12 Flour Tortillas
- 2 Cups Shredded Monterrey Jack Cheese
- ½ cup Shredded Cheddar Cheese
- Fresh Cilantro
Instructions
- Preheat oven to 350 degrees.
- In a skillet over medium heat, cook ½ chopped onion until softened, about 4–5 minutes.
- Add 2 cups cooked shredded chicken, 1 tablespoon taco seasoning, 4 oz diced green chilies, and ½ cup salsa verde to the skillet. Stir well and cook over low heat until thoroughly combined.
- Divide the chicken mixture evenly among 12 flour tortillas.
- Roll each tortilla tightly and place seam-side down in a greased 9×13-inch baking dish.
- In a large bowl, whisk together the remaining ½ cup salsa verde and 1 (8 oz) container sour cream until smooth.
- Slowly whisk in ¼ cup milk until the sauce reaches your desired consistency.
- Pour the sauce evenly over the rolled tortillas.
- Sprinkle 2 cups shredded Monterey Jack cheese and ½ cup shredded cheddar cheese evenly over the top.
- Bake for 20 minutes, or until heated through and the cheese is melted.
- Garnish with fresh chopped cilantro before serving.
Nutrition
Calories: 551kcal | Carbohydrates: 37g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 102mg | Sodium: 1052mg | Potassium: 437mg | Fiber: 2g | Sugar: 8g | Vitamin A: 981IU | Vitamin C: 4mg | Calcium: 484mg | Iron: 3mg
