Ingredients
- 2 cups cooked chicken, shredded (from 1 rotisserie chicken or 2 boiled/poached breasts)
- 1 tablespoon neutral oil (like canola or avocado)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 1/2 cup sour cream, plus more for serving
- 1 cup (4 oz) shredded Monterey Jack cheese, divided
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the garlic, cumin, and chili powder, cooking for 1 more minute until fragrant.
- Stir in the shredded chicken and diced green chiles (with their liquid). Cook for 2-3 minutes until heated through. Season with salt and pepper.
- Remove the skillet from heat. Stir in 1/2 cup of sour cream and 1/2 cup of the shredded Monterey Jack cheese until well combined. Set aside.
Notes
For a spicier version, use pepper jack cheese or add a diced jalapeño with the onion. You can prepare the filling up to a day ahead. To prevent soggy enchiladas, lightly fry each tortilla in hot oil for a few seconds per side before filling to create a moisture barrier. Leftovers keep well in the fridge for 3-4 days.
- Prep Time: 25
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 148
- Sugar: 3
- Sodium: 222
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 8
- Cholesterol: 16