Chicken Enchiladas Verde Recipe
Creamy Chicken Enchiladas Verde casserole.
Servings: 6
Calories: 427kcal
Ingredients
- 3-4 chicken breasts thawed
- ¾ cup sour cream
- 1 7 oz can chopped green chilies with juice
- ¾ cup green salsa salsa verde
- 1 tablespoon cilantro
- ½ teaspoon ground cumin
- ½ teaspoon garlic salt
- 1 clove garlic or 1 teaspoon garlic paste
- 1 ½ cups Monterey Jack cheese shredded
- 8 Flour tortillas
- Black olives and cilantro for garnish if desired
Instructions
- Preheat oven to 350.
- Bake chicken breasts in oven about 20-25 minutes or until the internal temperature is 165˚F and cool slightly. Shred chicken breasts.
- In a mixing bowl, mix sour cream, chilis (undrained), cilantro, cumin, garlic salt and garlic and ¾ cup of shredded cheese..
- Add chicken to mixture and set aside.
- Heat tortillas in a stack in microwave or individually on stove for a 10-15 seconds.
- Spoon chili mixture onto each tortilla.
- Roll up tortilla and place seam-side down in a greased baking dish.
- Pour green salsa over the tortillas and top with ¾ cup cheese.
- Bake 15-17 minutes until cheese is bubbling
- Top with cilantro and olives, if desired.
Nutrition
Calories: 427kcal | Carbohydrates: 23g | Protein: 35g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1001mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 613IU | Vitamin C: 3mg | Calcium: 306mg | Iron: 2mg