Description
A comforting dish with cheesy chicken wrapped in tortillas and smothered in red enchilada sauce, paired with sautéed greens for a balanced meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 1/2 cups red enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 medium flour tortillas
- 2 green onions, sliced
- 1 bunch leafy greens (spinach, kale, or chard)
- 1 tbsp olive oil
- 1 garlic clove, minced
- Pinch of salt
Instructions
- In a bowl, mix the shredded chicken with 1/2 cup of the enchilada sauce. Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish. Repeat with all tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheddar and Monterey Jack cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until bubbly and golden.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the leafy greens and cook until wilted. Season with a pinch of salt.
- Garnish the enchiladas with sliced green onions and serve them alongside the sautéed greens.
Notes
For extra flavor, consider adding spices like cumin or chili powder to the chicken mixture. You can also customize the filling with black beans or corn for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: enchiladas, chicken, Mexican, comfort food, quick dinner