- Preparation Time: 25 min.
- Cook Time: 35 min.
- Cuisine: Mexican
- Servings: 6
- 2 chicken breasts
- 2 1/2 cups of green enchilada sauce
- 2 cups of mozzarella cheese
- 1/2 cup of sharp cheddar
- 1 cup of Monterey jack cheese
- 1 cup of parmesan cheese
- 2 green chilies, diced
- 1/2 cup of sour cream or greek yogurt
- 2 garlic cloves, minced
- 1 tsp. garlic powder
- 1/2 cup of chopped green onions
- 6-8 tortilla shells
1Preheat oven to 350 degrees
2Thoroughly cook chicken breasts, then shred with fork once cooled
3In a large bowl, combine chicken, 1/2 cup of enchilada sauce, 1 cup of mozzarella, 1/2 cup of jack cheese, 1/2 cup of parmesan, diced chilies, sour cream , garlic, and garlic powder. Mix by hand.
4Spray a casserole dish with non-stick cooking spray.
5Fill and roll each tortilla with mixture and place crease down in casserole dish
6Once dish is full, pour remainder of enchilada sauce over enchiladas.
7Top with the rest of the cheese and green onions.
8Bake at 350 for 35-40 minutes or until cheese is golden brown.