Description
Delicious and cheesy chicken enchiladas with a hint of spice, perfect for a weeknight dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain rice (white or brown)
- 8 flour or corn tortillas
- 2 cups shredded cheese (cheddar and Monterey Jack blend)
- 1 can (4 oz) diced green chiles
- 1 cup sour cream (or Greek yogurt)
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook seasoned chicken until golden brown, about 6-7 minutes per side. Let rest before shredding.
- Cook rice according to package directions; set aside.
- In a bowl, combine shredded chicken, cooked rice, green chiles, cumin, chili powder, and half of the cheese.
- Fill tortillas with the mixture and roll tightly; place seam-side down in a greased baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly.
Notes
- For added flavor, you can mix in some black beans or corn into the filling.
- Top with avocado or extra cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg