Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 6 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 cup sour cream
- 2 cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large pot over medium heat. Cook chicken breasts for 6-8 minutes per side until browned. Remove and shred the chicken.
- In a bowl, mix shredded chicken, minced garlic, cumin, chili powder, green chiles, and half of the shredded cheese.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth, then gradually add chicken broth while stirring until thickened. Stir in sour cream.
- Spread some white sauce at the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining white sauce over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes until bubbling and golden.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg