By Bianca Butcher
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 7-8 minutes on each side, or until fully cooked and no longer pink inside. Remove from the skillet and let them cool slightly.
While the chicken is cooling, chop the onion and mince the garlic. Use the same skillet, add the remaining olive oil, and sauté the onion for 3-4 minutes until translucent. Add the garlic and cook for an additional minute.
Shred the cooked chicken breasts using two forks and add them to the skillet with the onion and garlic. Season with cumin, salt, and pepper. Stir well to combine.
Pour 1 cup of the green enchilada sauce into the chicken mixture, stirring well to combine.
Prepare a baking dish by spreading 1/2 cup of the green enchilada sauce on the bottom.
Take one flour tortilla and place about 1/8th of the chicken mixture onto the center. Sprinkle with a little shredded cheese (about 2 tablespoons) and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas.
Pour the remaining 1 cup of green enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the rest of the shredded cheese on top.
Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve with sour cream on the side.
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By Bianca Butcher
This recipe is ready in 45 minutes and features chicken breast, green enchilada sauce, olive oil and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 7-8 minutes on each side, or until fully cooked and no longer pink inside. Remove from the skillet and let them cool slightly.
While the chicken is cooling, chop the onion and mince the garlic. Use the same skillet, add the remaining olive oil, and sauté the onion for 3-4 minutes until translucent. Add the garlic and cook for an additional minute.
Shred the cooked chicken breasts using two forks and add them to the skillet with the onion and garlic. Season with cumin, salt, and pepper. Stir well to combine.
Pour 1 cup of the green enchilada sauce into the chicken mixture, stirring well to combine.
Prepare a baking dish by spreading 1/2 cup of the green enchilada sauce on the bottom.
Take one flour tortilla and place about 1/8th of the chicken mixture onto the center. Sprinkle with a little shredded cheese (about 2 tablespoons) and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas.
Pour the remaining 1 cup of green enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the rest of the shredded cheese on top.
Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve with sour cream on the side.
Calories per Serving: 450
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