Ingredients and Weight:
- Boneless, skinless chicken breasts: 4 (1 pound)
- Green enchilada sauce: 1 (12-ounce) can
- Flour tortillas: 16 (6-inch)
- Shredded Mexican cheese blend: 1 cup (4 ounces)
- Chopped green onion: 1/4 cup
- Diced tomatoes: 1 (14.5-ounce) can, drained
- Sour cream (for topping): 1/2 cup
- Avocado (for topping, optional): 1, sliced
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook chicken breasts according to package directions. Shred or dice the cooked chicken.
- Spread 1/2 cup of enchilada sauce in a 13x9 inch baking dish.
- Warm flour tortillas in the microwave or on a griddle to make them more pliable.
- Spread about 2 tablespoons of enchilada sauce on each tortilla.
- Top with 1/4 cup chicken, 1/8 cup cheese, 1 tablespoon green onion, and 2 tablespoons drained diced tomatoes.
- Roll up the tortillas and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Top with the remaining cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from oven and top with sour cream and avocado slices (optional).
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy
- Vibrant green color
- Can be tailored to dietary preferences (e.g., gluten-free tortillas, low-fat cheese)
User Comments:
- "These enchiladas were a hit with my family! The green sauce added a delightful touch."
- "I'm not a big fan of chicken, but I loved these. The sauce was tangy and the tortillas were soft and fluffy."
- "I made these for a dinner party and everyone raved about them. They're easy to make and look so impressive."
Special Precautions and Tips:
- If you prefer a spicier dish, choose a medium or hot green enchilada sauce.
- To make the tortillas even more pliable, warm them up for a longer period of time.
- If you don't have diced tomatoes, you can use a fresh tomato chopped into small pieces.
- Let the enchiladas cool slightly before slicing and serving to prevent the sauce from spilling out.
