Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 10 soft flour tortillas
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 1 tablespoon taco seasoning
- 2 teaspoons garlic powder
Instructions
- Cook the chicken using your preferred method until fully cooked, then shred it.
- Preheat the oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, garlic powder, and some Monterey Jack cheese.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning, then add chicken broth gradually while whisking until smooth. Mix in sour cream and green chilies after removing from heat.
- Assemble enchiladas by filling tortillas with the chicken mixture, rolling them up tightly, and placing seam-side down in the baking dish.
- Pour sauce over enchiladas, top with remaining cheese, and bake for about 22 minutes.
- Broil for an additional 3 minutes to brown the top layer of cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 185g)
- Calories: 380
- Sugar: 2g
- Sodium: 730mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg