Chicken Enchiladas
6
People talking
This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven.
- Ready In:
- 1hr
- Serves:
- Yields:
- Units:
Nutrition Information
6
People talking
ingredients
- 6 tortillas, large
- 1 cup salsa (mild or hot depending on your preference)
- 1⁄2 cup low-fat sour cream
- 1 lb chicken breast
- salt
- pepper
- 2 tablespoons lime juice
- 2 -3 cups cheddar cheese, shredded (or Monterey Jack)
- 4 green onions, chopped finely
- 2 tomatoes, chopped finely
- 1⁄2 cup red onion, chopped (optional)
directions
- Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit.
- Shred chicken breast into semi-fine shreds.
- Preheat oven to 400°F.
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Assemble enchiladas having all ingredients prepared and in bowls makes it quick:
- Smear a bit of sour cream over the tortilla (not too much).
- Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
- Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
- Roll up and place in glass baking dish.
- Continue until done.
- Sprinkle a bit of cheese over the rolled up enchiladas.
- Bake in oven for 25-30 min until golden and crunchy on top.
- Serve with salad, guacamole, sour cream and salsa.
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RECIPE MADE WITH LOVE BY
@Deantini
Contributor
@Deantini
Contributor
"This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven."
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Nice enchiladas! I wasn't sure what to expect with not having a sauce, but there was a nice creaminess from the salsa and sour cream on the inside. I had to make a substitution to corn tortillas to make it gluten free. Thanks for sharing! ZWT8
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Very good enchiladas. We really enjoyed these and they were simple to make. Made for Gimme 5 tag.
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So quick, so easy, but oh so good. We really enjoyed them, had leftover chicken, and this worked just great.
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Thanks Deantini! We really enjoyed this for dinner tonight. I thought that it would be better with some kind of sauce on top, but I wouldn't change a thing. I enjoyed the crunch of the tortilla. Very nice! Made for Went to the Market. Thanks! :)
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