Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 8 flour tortillas
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar and Monterey Jack mix)
- 1 can (4 oz) green chiles
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Cook the chicken in a skillet over medium heat until no longer pink. Once cool, shred the chicken.
- In a mixing bowl, combine softened cream cheese, sour cream, and chicken broth until smooth. Stir in garlic and green chiles.
- Lay tortillas flat and fill each with shredded chicken and cream sauce. Roll tightly and place seam-side down in a greased baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with shredded cheese. Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Garnish with cilantro or jalapeños before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg