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Red/Green Chicken Enchiladas

By James Wilson

Red/Green Chicken Enchiladas

Prep:30minCook:25min

Red Chicken Enchiladas, can sub green enchilada sauce for the red.

Updated at: Thu, 17 Aug 2023 03:48:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

28

Low

Glycemic Load

11

Moderate

Nutrition per serving

Calories652.3 kcal (33%)

Total Fat37.9 g (54%)

Carbs39.2 g (15%)

Sugars3.7 g (4%)

Protein39.7 g (79%)

Sodium1470.8 mg (74%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Shredded Chicken

2chicken breasts

1 cupchicken broth

Enchiladas

28 ozRed Enchilada Sauce

1 cupsour cream

12 ozMonterey Jack

12 ozShredded Mozzarella

1 packettaco seasoning

Instructions

Shredded Chicken

Step 1

Cook both sides of the chicken

Step 2

Add broth (bouillon is fine) then cover, simmer until soft/ falling apart

Step 3

Remove then shred chicken

Enchiladas

Step 4

Preheat oven to 375

Step 5

In a bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix well

Step 6

Cook tortillas in microwave

Step 7

Pour Enchilada sauce in skillet, warm it, dip tortilla in sauce. Add some of the filling to the tortilla then roll up, arrange in baking dish.

Step 8

Pour remaining sauce over the Enchiladas in baking dish, followed by the remaining cheese

Step 9

Bake for 25 mins

Notes

1 liked

0 disliked

Delicious

Easy

Go-to

Moist

One-dish

Angela Higazi· 2 years ago

Under 30 minutes

I used shredded rotisserie chicken but still boiled it in the broth to give it more flavor. My kids were unsure about the mix but in the end it was delicious.