
Facile

Green Chicken Enchiladas
3 minutes
Préparation
35 minutes
Cuisson
1333 kcal
Par portion
Ingrédients pour 1

4 oz
Poulet (escalope)

1/2 cup
Crème aigre

3/4 cup
Enchilada sauce (green)

3
Tortilla (blé)

2 càs
Mélange épices mexicaines

1/2 cup
Fromage Monterey Jack
Ustensiles
Four, Plaques de cuisson, Poêle
recette
- Étape 1
Preheat the oven to 400°F. Pat the chicken dry with a paper towel. Coat the chicken with taco seasoning on all sides. - Étape 2
Heat a drizzle of oil on a pan over medium-high heat. Sear the chicken on one side, undisturbed for 7-8 min. Flip the chicken & cook 3-4 more min or until fully cooked (internal temperature reaches 165°F). Transfer to a plate to cool slightly. - Étape 3
Add one tortilla to a microwave-safe plate. Layer a damp paper towel over top & repeat with the remaining tortillas. Heat in the microwave for 10-15 sec. - Étape 4
Use two forks to shred the chicken. - Étape 5
In a bowl, combine shredded chicken, half the Monterey Jack cheese, sour cream & taco seasoning. Mix well to combine. - Étape 6
Add a layer of filling to a warm tortilla & roll it up. Add the rolled tortilla to a baking dish & repeat until all of the filling is used up. Be sure to arrange them snugly in the dish! - Étape 7
Pour enchilada sauce over top & sprinkle on the remaining cheese. Bake in the oven at 400°F for 15-20 min, or until heated through & melty on top. - Étape 8
Serve hot garnished with fresh cilantro if you have! Enjoy!