Ingredients
- 3–4 boneless, skinless chicken breasts
- Corn or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 2 cups salsa verde or red enchilada sauce
- Fresh cilantro (for garnish)
- Sour cream (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- Cook chicken in boiling water until fully cooked (15-20 minutes), then shred.
- In a bowl, mix shredded chicken with half the cheese and half the sauce.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 310
- Sugar: 4g
- Sodium: 610mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg