Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 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). Prepare a 9×13 inch baking dish with nonstick spray.
- In a skillet over medium heat, sauté seasoned chicken until fully cooked (about 7-10 minutes). Shred the chicken.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir and let simmer.
- Fill each tortilla with shredded chicken and cheese, roll tightly seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for about 20 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg