Green Chile Chicken Enchiladas
Ingredients
The filling
-
2
tsp
Avocado or Olive Oil
-
½
cup
chopped White or Yellow Onion
-
2
cloves
Garlic, minced
-
1
cup
Salsa Verde
-
4
oz
Green Chiles
-
⅓
cup
Sour Cream
-
2
tbsp
Whipped Cream Cheese
-
2
tbsp
finely chopped Cilantro
-
2
cups
Shredded Rotisserie Chicken
-
1
cup
Shredded Colby Jack Cheese
The tortillas
-
4
6"
Fajita-Sized Flour Tortillas
Instructions
- Preheat the oven to 350°F and heat oil in a pan over medium heat.
- Cook onions with a pinch of salt for 4-5 minutes, then add garlic and cook for 30 seconds.
- Stir in salsa verde and green chiles, and let simmer for 2 minutes.
- Remove from heat and mix in sour cream, whipped cream cheese, and half of the cilantro. Reserve ¾ cup of the sauce.
- Add shredded chicken and half of the shredded cheese to the remaining sauce and mix well.
- Spoon chicken mixture onto each tortilla, roll them up, and place seam side down in a greased baking dish.
- Pour reserved sauce over the enchiladas, sprinkle with remaining cheese, and bake for 25 minutes.
- Let rest for a few minutes before serving and garnish with remaining cilantro.
Nutrition Facts (estimated)
Servings
4 enchiladas
Calories
336
Total fat
19g
Total carbohydrates
10g
Total protein
30g
Sodium
899mg
Cholesterol
110mg
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