Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 3 cloves fresh garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté the seasoned chicken until fully cooked, about 7-10 minutes. Shred the chicken using two forks or a hand mixer.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir well and let it simmer until flavors meld.
- On each tortilla, place a portion of shredded chicken and sprinkle with Monterey Jack cheese. Roll tightly and place seam-side down in a baking dish.
- Pour the creamy sauce evenly over the tortillas and sprinkle remaining cheese on top.
- Bake for about 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg