Green Chili Enchiladas

Transform your dinner table with these irresistible Green Chili Enchiladas, a vibrant and flavor-packed take on a classic Mexican favorite. Featuring tender shredded chicken seasoned to perfection and combined with roasted green chilies, creamy Monterey Jack cheese, and a zesty green enchilada sauce, this dish delivers bold, tangy heat in every bite. Wrapped in soft, warm corn tortillas and baked to golden, bubbly perfection, it’s the ultimate comfort food for busy weeknights or festive gatherings. With a quick prep time of just 25 minutes and a delightful garnish of sour cream, fresh cilantro, and tangy lime wedges, these enchiladas are sure to become your new go-to recipe. Perfect for feeding a hungry crowd, this meal serves six and is as easy as it is delicious. Keywords: green chili enchiladas, Mexican recipes, easy dinner ideas, chicken enchiladas, baked enchiladas recipe.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 2 cups Green enchilada sauce
• 1 cup Roasted green chilies, chopped
• 12 pieces Corn tortillas
• 2 cups Shredded Monterey Jack cheese
• 0.5 cup Sour cream
• 0.25 cup Fresh cilantro, chopped
• 4 pieces Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 3

Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of ground black pepper, and 0.5 teaspoon of garlic powder.

Step 4

Cook the chicken in the skillet until fully cooked and no longer pink in the center, about 5-7 minutes per side.

Step 5

Remove the chicken from the skillet and let it cool. Once cooled, shred the chicken with two forks and set aside.

Step 6

In a medium bowl, mix together the shredded chicken, 1 cup of the green enchilada sauce, roasted green chilies, and 1 cup of the shredded Monterey Jack cheese.

Step 7

Warm the corn tortillas in a microwave for about 30 seconds to make them pliable.

Step 8

Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture, roll tightly, and place seam side down in a 9x13-inch baking dish.

Step 9

Pour the remaining 1 cup of green enchilada sauce evenly over the rolled tortillas.

Step 10

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from the oven and let cool for a few minutes.

Step 13

Serve the enchiladas, garnished with sour cream and fresh cilantro. Accompany with lime wedges on the side.

Nutrition Facts

Serving size	2235.8 grams (2235.8g)

Amount per serving	% Daily Value*
Calories	3642

Total Fat 154.40g	198%
Saturated Fat 66.80g	334%
Polyunsaturated Fat 2.70g
Cholesterol 643mg	214%
Sodium 9001mg	391%
Total Carbohydrate 333.20g	121%
Dietary Fiber 55.20g	197%
Total Sugars 41.80g
Protein 246.80g	494%

Vitamin D 53IU	263%
Calcium 2238mg	172%
Iron 19mg	106%
Potassium 4404mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 26.6%

Carbs: 35.9%