Description
A comforting dish of tender chicken and creamy sauce wrapped in tortillas, perfect for family dinners.
Ingredients
- 3 cups shredded boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 cup green enchilada sauce
- 1/2 cup sour cream or plain yogurt
- 1 small yellow onion, chopped
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Shred the cooked chicken into bite-sized pieces.
- In a skillet over medium heat, sauté the chopped onion until translucent (about 5 minutes). Add the minced garlic and shredded chicken, cooking until heated through (approximately 3 minutes).
- In a bowl, mix the sour cream with half of the green enchilada sauce. Pour some of this mixture into the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and cheese, then roll them tightly and place seam-side down in the dish.
- Pour the remaining green enchilada sauce over the rolled enchiladas and top them with additional cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
Notes
For added flavor, consider using fresh herbs and experiment with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican