Chicken Enchiladas with Green Sauce
This delicious dish combines tender chicken, creamy cheeses, and zesty green sauce, creating a comforting meal for any occasion.
Ingredients
- 2 chicken breasts
- 1 lb shredded chicken
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- 16 oz salsa verde, divided
- 1/2 teaspoon salt
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese, divided
- 1/4 cup sour cream
- 1/2 cup cream cheese, softened
- 1 tablespoon fresh cilantro, chopped
- 8 flour tortillas
- 1 medium Roma tomato, diced (to serve)
- 1 medium jalapeño, thinly diced (to serve)
- Extra cilantro (to taste)
- Sour cream (to serve)
Instructions
- Cook the chicken breasts in boiling water for 20-25 minutes until cooked through. Shred the chicken and set aside.
- In a skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and sauté for 1 more minute.
- Stir in 1 cup of salsa verde and simmer for 2 minutes. Remove from heat.
- Preheat your oven to 400°F. Grease an 8x11” baking dish. In a large bowl, combine shredded chicken, 1/2 cup salsa verde, lime juice, salt, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, sour cream, cream cheese, and cilantro.
- Coat the bottom of the baking dish with 2 tablespoons of salsa verde. Fill each tortilla with about 1/3 cup of the chicken mixture, fold, and place seam side down in the dish.
- Pour remaining salsa verde over the top. Sprinkle with 1 cup Monterey Jack cheese and 2 tablespoons cheddar cheese.
- Bake for approximately 15 minutes or until cheese is melted and bubbly.
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Notes
Serve with diced Roma tomatoes, jalapeños, sour cream, and extra cilantro!