What's more comforting than a bubbling, cheesy, creamy pan of goodness? These green chicken enchiladas are loaded with succulent, cheesy chicken, smothered in green enchilada sauce, and then topped off with... more cheese! Tangy sour cream adds extra creamy richness, crowned with a burst of freshness with cilantro and red onion slices. It's a mouthwatering, easy meal for busy weeknights or potluck glory!
Ingredients
3mediumchicken breasts
2teaspoonssea salt
1tablespooncooking oil
1mediumonion, minced
3clovesgarlic, minced
28ouncecan green enchilada sauce, divided
4cupshredded monterey jack cheese, divided
½ cupsour cream
½ teaspoonEACH: salt and pepper
88-inchflour tortillas
Sour cream, red onion, and cilantro, to serve
Instructions
Preheat your oven to 375 degrees Fahrenheit. Add the chicken breasts and sea salt to a medium-sized pot. Cover the chicken with 1 inch of water and then bring the pot to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, until the chicken is cooked through.
3 medium chicken breasts, 2 teaspoons sea salt
Remove the chicken from the water and let it cool for several minutes. Use 2 forks to shred the chicken into long strips. Place the shredded chicken into a bowl.
Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent. Add the garlic and cook for 1 minute more.
1 tablespoon cooking oil, 1 medium onion, 3 cloves garlic
Add the shredded chicken, 2 cups of cheese, 1 cup of the enchilada sauce, sour cream, salt, and pepper and mix well.
28 ounce can green enchilada sauce, 4 cup shredded monterey jack cheese, ½ cup sour cream, ½ teaspoon EACH: salt and pepper
Spread ½ cup of the enchilada sauce into the bottom of a 9x13-inch baking dish. Divide the filling between the tortillas - ¾ cup per tortilla, and roll them up. Place them into the baking pan seam side down.
8 8-inch flour tortillas
Pour the remaining enchilada sauce over top and then cover with the cheese. Bake the green chicken enchiladas for 25-30 minutes, until they are hot and bubbly.
Serve the enchiladas with the sour cream dolloped over top and red onion and cilantro sprinkled on top.