Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 8 large flour tortillas
- 1 can cream of chicken soup
- 2 cups shredded Monterey Jack and cheddar cheese
- 1 can green chiles
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a bowl, mix shredded chicken with cream of chicken soup, half the cheese, green chiles, and sour cream.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining cream of chicken soup over the filled tortillas and top with remaining cheese.
- Cover with foil and bake for 20 minutes; uncover and bake for an additional 10-15 minutes until golden and bubbly.
- Serve warm, garnished with sour cream or cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 380
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg