Main Dishes

Green Chile Chicken Enchiladas

Krista Low
January 23, 2013
82

I love Enchiladas, it is no secret. And I don't really prefer red over green or visa versa, they are both just lovely bundles of cheesy wonderfulness. What I make simply depends on what I have on hand. This recipe is easy and tastes great. Smiles all the way around which is my idea of a successful dinner.

8
2 10 oz cans Green Enchilada Sauce or one large can
1 4.5 oz can diced green chilies, drained
2 cups shredded Monterrey Jack Cheese
1/2 cup shredded Cheddar Cheese
Tortillas (the most authentic are to use the small corn tortillas, I had the 8" flour tortillas so that is what I used)
2 boneless skinless chicken breasts
olive oil
kosher salt and black pepper to taste
1 clove of garlic, pressed
1/4 tsp ground cumin
1/4-1/2 tsp ground ancho chili powder
1/4-1/2 tsp ground chipotle pepper
1/4 tsp ground coriander (optional)
Juice of 1/2 a lime (optional)
Preheat your oven to 400 F. Spray a 9 x 13" baking pan with non-stick cooking spray. Heat a skillet over medium high heat and drizzle with about a Tbsp of olive oil. Cook the chicken seasoned with the...
See the full directions on my site
Nutritions

Calories
229

Sodium
861mg
35% DV

Fat
16g
25% DV

Protein
15g
30% DV

Carbs
2g
0% DV

Fiber
1g
4% DV

Mexican Dinner Baked

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