Description
A creamy and flavorful one-pan dish perfect for busy weeknights, combining tender chicken with zesty green chili enchilada sauce and melted cheddar cheese.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10 oz) green chili enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper, then add them to the skillet.
- Cook the chicken for about 5-7 minutes on each side, or until golden brown.
- Pour the green chili enchilada sauce over the chicken, letting it soak in.
- Spread the sour cream evenly on top of the sauce.
- Sprinkle shredded cheddar cheese over everything.
- Bake in the oven for 20-25 minutes or until the chicken is cooked and the cheese is bubbly.
- Remove from the oven, garnish with cilantro if desired, and serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For a lighter option, substitute Greek yogurt for sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 405
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg