Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups roasted fresh green chiles
- 2 cups shredded Monterey Jack and Cheddar cheese
- 8 corn tortillas
- 1 cup sour cream
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Juice of 1 lime
Instructions
- Prepare the Chicken: Season chicken with salt and pepper. Cook in a skillet over medium heat for 6-7 minutes on each side until golden brown. Let cool before shredding.
- Sauté Aromatics: In the same skillet, sauté chopped onions and garlic until translucent (about 3-4 minutes).
- Create the Sauce: Blend roasted green chiles, chicken broth, cumin, chili powder, lime juice, and half the cheese until smooth.
- Assemble Enchiladas: Warm tortillas to make them pliable. Fill each with shredded chicken and sautéed onion mixture; roll tightly.
- Bake: Preheat oven to 350°F (175°C). Pour half the sauce into a baking dish, add rolled tortillas seam-side down, top with remaining sauce and cheese. Bake for 20-25 minutes until bubbly.
- Serve: Cool slightly before garnishing with cilantro or lime wedges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (300g)
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg