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Oven, Stovetop, Frying pan
Step 1
Preheat the oven to 400°F. Pat the chicken dry with a paper towel. Coat the chicken with taco seasoning on all sides.
Step 2
Heat a drizzle of oil on a pan over medium-high heat. Sear the chicken on one side, undisturbed for 7-8 min. Flip the chicken & cook 3-4 more min or until fully cooked (internal temperature reaches 165°F). Transfer to a plate to cool slightly.
Step 3
Add one tortilla to a microwave-safe plate. Layer a damp paper towel over top & repeat with the remaining tortillas. Heat in the microwave for 10-15 sec.
Step 4
Use two forks to shred the chicken.
Step 5
In a bowl, combine shredded chicken, half the Monterey Jack cheese, sour cream & taco seasoning. Mix well to combine.
Step 6
Add a layer of filling to a warm tortilla & roll it up. Add the rolled tortilla to a baking dish & repeat until all of the filling is used up. Be sure to arrange them snugly in the dish!
Step 7
Pour enchilada sauce over top & sprinkle on the remaining cheese. Bake in the oven at 400°F for 15-20 min, or until heated through & melty on top.
Step 8
Serve hot garnished with fresh cilantro if you have! Enjoy!
Average estimated amount for one serving
Energy | 1106 cal. |
Fat | 63 g |
Carbohydrates | 82 g |
Protein | 54 g |
Fiber | 6 g |
On average, one serving of the recipe "Green Chicken Enchiladas" contains 1106 Energy, 63 g of Fat, 82 g of Carbohydrates, 54 g of Protein, 6 g of Fiber.
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