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Enchiladas Verdes

Enchiladas Verdes

Discover the heavenly taste of Enchiladas Verdes with tender chicken and rich green sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: DINNER RECIPES
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb boneless, skinless chicken breasts these cook quickly for shredding
  • 2 cloves fresh garlic minced
  • 0.25 cup chopped cilantro
For the Enchiladas
  • 2 cups green enchilada sauce the star of the dish
  • 8 pieces corn tortillas warming makes rolling easier
For Topping
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream drizzled on top

Equipment

  • Baking dish
  • Pot
  • Mixing bowl
  • pan

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease your baking dish.
  2. Boil about 3 cups of water in a pot. Add chicken breasts, salt, and pepper. Cook for 15-20 minutes or until fully cooked. Shred the chicken.
  3. Mix shredded chicken with half of the green enchilada sauce and chopped cilantro in a bowl.
  4. Warm the corn tortillas until pliable. Fill each tortilla with the chicken mixture and roll them up tightly.
  5. Arrange rolled tortillas seam-side down in the greased baking dish. Pour remaining enchilada sauce over, sprinkle with cheeses.
  6. Bake in preheated oven for 20-25 minutes until bubbly and golden. Drizzle with sour cream before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Optional: Garnish with extra cilantro for freshness.

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