Creamy Green Enchiladas That Will Wow Your Taste Buds
These Green Enchiladas with a creamy filling are a must-try for quick weeknight dinners.
Equipment
- Oven
- skillet
- mixing bowl
- baking dish
Ingredients
Filling
- 2 cups cooked chicken shredded
- 8 oz cream cheese softened
- 1 cup shredded cheese Monterey Jack or cheddar
- ½ cup sour cream
- ¼ cup chopped green onions
Tortillas
- 10 pieces corn tortillas
- 1 tablespoon olive oil
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- 1 can pre-made green enchilada sauce
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheese, sour cream, and chopped green onions. Add garlic powder and onion powder, and mix until creamy.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until pliable.
- Take a warm tortilla and spoon a generous amount of the creamy filling into the center. Roll it up and place it seam-side down in a greased baking dish.
- Pour the pre-made green enchilada sauce evenly over the filled tortillas, ensuring each is covered.
- Sprinkle remaining shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes until cheese is bubbling and edges are crispy.
Notes
These enchiladas are perfect for making ahead. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
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