Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 10 soft flour tortillas
- 2 teaspoons garlic powder
- 1 tablespoon taco seasoning
- 1 cup sour cream
- 4 ounces canned diced green chilies
Instructions
- Cook the chicken using your preferred method, then shred and set aside.
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine shredded chicken, 3/4 cup cheese, garlic powder, and cream cheese; mix until well blended.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning for one minute. Gradually whisk in chicken broth until smooth; add 1/2 cup cheese and stir until thickened.
- Remove from heat and gently mix in sour cream and diced green chilies.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas and top with remaining cheese.
- Bake for about 22 minutes; broil for an additional 3 minutes for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 180g)
- Calories: 380
- Sugar: 2g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg