Easy Green Chicken Enchiladas

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

2 cups shredded cooked chicken

6 flour tortillas or corn tortillas, 8 inches in diameter

2 cups (16 ounces) green chile enchilada sauce or salsa verde

1 teaspoon olive oil or avocado oil

2 garlic cloves, minced

1/2 cup sour cream

1/4 cup fresh cilantro, finely chopped, plus more for serving

1 cup shredded cheddar, Monterey Jack, Oaxaca, or use a Mexican cheese blend

Instruções

Make Enchilada Sauce

Heat oil in a skillet over medium heat. Add garlic and cook until fragrant but not brown, about 1 minute.

Stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute.

Remove the skillet from the heat. Stir in sour cream and cilantro. Taste and adjust the seasoning with salt and pepper. If the sauce is too spicy, stir in more sour cream.

Remove 1 cup of sauce from the skillet and set aside to assemble the enchiladas later.

Stir the shredded chicken and half the cheese into the remaining sauce in the skillet.

Bake Enchiladas

Preheat your oven to 350°F (177°C). Grease a 2-quart baking dish.

Spread half of the reserved sauce on the bottom of the dish.

Place 1/3 cup of the chicken filling in the center of each tortilla. Roll into a cylinder. Arrange rolled tortillas seam-side down in the baking dish.

Spread the remaining reserved sauce over the enchiladas. Sprinkle with the rest of the cheese.

Cover with foil and bake for 15 minutes. Then, remove the foil and bake until the cheese is melted and bubbly, about 10 minutes.

Allow the enchiladas to cool for 5 to 10 minutes so they set up a bit in the middle. Garnish with cilantro and serve.

Informação Nutricional

• Calorias: 460
• Gordura Total: 23 g
• Gordura Saturada: 11 g
• Colesterol: 113 mg
• Carboidratos Totais: 31 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 7 g
• Proteína: 33 g