Oven, Stovetop, Frying pan
Preheat the oven to 400°F. Pat the chicken dry with a paper towel. Coat the chicken with taco seasoning on all sides.
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.
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.
Use two forks to shred the chicken.
In a bowl, combine shredded chicken, half the Monterey Jack cheese, sour cream & taco seasoning. Mix well to combine.
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!
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.
Serve hot garnished with fresh cilantro if you have! Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Green Chicken Enchiladas" contains 1333 Energy, 84 g of Fat, 88 g of Carbohydrates, 57 g of Protein, 6 g of Fiber.