Green Chicken Enchiladas
These Green Chicken Enchiladas bake in a high heat oven to improve the texture of the corn tortillas. They are a quick and easy dinner to make.
Servings 6
Calories 440kcal
Ingredients
- 6 corn tortillas
- 2 tbsp vegetable oil
- 2 cups rotisserie chicken shredded
- 1/2 cup whipped cream cheese
- 4 oz green chiles drained
- 1 tbsp lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 cup salsa verde
- 1 1/2 cups Monterey Jack cheese shredded
Instructions
- Preheat oven to 450 degrees F.
- Lightly oil a baking dish.
- Mix together the cream cheese, green chiles, lime juice, salt, garlic powder and cumin until well blended. Stir in the chicken.
- Fill each corn tortilla with a generous 1/3 cup of the chicken mixture. Roll up and place seam side down in the baking dish.
- Brush the tops of the enchiladas with vegetable oil.
- Bake the enchiladas for 20 - 25 minutes, or until the tortillas are looking crumbly and feel crisp.
- Remove the dish from the oven and top the enchiladas with the salsa and shredded cheese.
- Return the enchiladas to the oven and bake for about 5 more minutes, or until the cheese is melted.
- Sprinkle the enchiladas with red pepper flakes if you want a little more heat. Serve the enchiladas with sour cream.
Nutrition
Calories: 440kcal | Carbohydrates: 17g | Protein: 31g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 1237mg | Potassium: 188mg | Fiber: 2g | Sugar: 4g | Vitamin A: 713IU | Vitamin C: 4mg | Calcium: 254mg | Iron: 1mg