Description
A delicious recipe for chicken enchiladas with Monterey Jack cheese and green salsa verde.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 2 tsp olive oil
- 2 cloves fresh garlic, minced
- 1 yellow onion, finely chopped
- 6 flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup green salsa verde
- ½ cup sour cream (for serving)
- Chopped cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot over medium heat, add olive oil and sauté onions until translucent. Add garlic and chicken; season with salt and pepper. Cook until chicken is no longer pink (10-12 minutes).
- Remove from heat and shred chicken with two forks.
- In a bowl, mix shredded chicken with half of the cheese and salsa verde.
- Fill each tortilla with the chicken mixture; roll tightly and place seam-side down in a greased baking dish.
- Pour remaining salsa verde over enchiladas, sprinkle with leftover cheese, and bake for 20-25 minutes until bubbly.
Notes
- This recipe serves very well with sour cream and chopped cilantro on top.
- You can add jalapeños for extra spice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg