Green Chili Chicken Enchiladas
Green chili chicken enchiladas are a delightful fusion of creamy, cheesy goodness and zesty green chilies, wrapped in warm tortillas. This dish not only tantalizes your taste buds but also brings friends and family together for an unforgettable dining experience. Perfect for weeknight dinners or special occasions, these enchiladas promise a comforting hug of flavor with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 can (4 oz) diced green chilies
- 1 cup heavy cream
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 8 corn or flour tortillas
- 1 medium onion, diced
- 2 cloves garlic, minced
- Fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C). Boil the chicken breasts in salted water for about 15-20 minutes until fully cooked.
- While the chicken cools, sauté the diced onion in oil over medium heat until translucent (about 5 minutes). Add garlic and green chilies, cooking for an additional 2-3 minutes.
- Shred the cooled chicken and mix it with the sautéed onion mixture and half of the cheese in a bowl.
- Spoon the filling into each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Pour heavy cream over the enchiladas and sprinkle with remaining cheese. Bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg