Servings: 6 servings
Calories: 440kcal
Ingredients
- 2 tablespoon avocado oil
- 1 med red onion, diced
- 3 ears fresh sweet corn, kernels removed from the cob
- 3-4 cloves garlic, minced
- 1 15 oz jar green enchilada sauce
- ½ cup sour cream or Mexican crema
- juice of 1 lime
- 2-3 cups shredded chicken I used a rotisserie chicken
- 1 cup Monterrey Jack cheese, shredded
- 6-8 corn tortillas
- 1-1½ cups Monterrey Jack cheese, shredded measure this part with your heart and save some to top the enchiladas
Instructions
- Sauté the onions on medium-high heat in the avocado oil until they begin to soften. Add the garlic and corn, cooking until just warmed through.
- Add the green enchilada sauce, sour cream, and lime juice to the skillet. Mix until well incorporated. Add the chicken and 1 cup of the shredded cheese. Stir to combine.
- Warm the tortillas in a damp paper towel in the microwave. Sprinkle a little cheese on each tortilla. Fold them in half. Then, fold them in half again. It should look like a little triangle. Tuck each triangle into the chicken enchilada mixture.
- Top the skillet with as much shredded cheese as your heart tells you. Bake in a preheated 350° oven for 20 minutes or until the cheese is melted and the enchiladas are bubbly.
- Carefully remove the skillet enchiladas from the oven. Top with green onions, cilantro, avocado, and extra sour cream. Enjoy!
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 19g | Protein: 29g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 97mg | Sodium: 959mg | Potassium: 251mg | Fiber: 3g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 401mg | Iron: 2mg
Tried this recipe?Let us know how it was!