Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 large flour tortillas
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 small can green chiles
- 8 oz cream cheese
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 1.5 cups shredded Monterey Jack and Cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat the oven to 350°F (175°C). Sauté chopped onions in olive oil until translucent.
- Add minced garlic and green chiles; cook for another minute.
- In a bowl, mix shredded cooked chicken with sautéed mixture, softened cream cheese, sour cream, cumin, chili powder, salt, and half of the shredded cheese.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Whisk remaining cream cheese with chicken broth until smooth and pour over enchiladas. Top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 810mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg