Ingredients
Scale
- 3 cups cooked, shredded boneless, skinless chicken breasts
- 1 cup green enchilada sauce (store-bought or homemade)
- 6 large flour tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 4 oz cream cheese, softened
- Fresh cilantro for garnish
- Sour cream (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken with salt and pepper, then cook until fully done. Shred the chicken.
- In a bowl, mix the shredded chicken with cream cheese and half of the shredded cheese.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour green enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- Substitute shredded rotisserie chicken for quicker prep.
- Experiment with different cheeses like pepper jack for added spice.
- For a vegetarian option, replace chicken with black beans or diced vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 370
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg