Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Flour or corn tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 can diced green chiles
- 2 cups shredded Monterey Jack and cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick cooking spray.
- Cook the chicken breasts in a saucepan over medium heat until no longer pink (20-25 minutes). Shred the cooked chicken.
- In a bowl, mix the cream of chicken soup, sour cream, and diced green chiles; reserve one cup for topping.
- Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the remaining sauce mixture over the rolled tortillas and sprinkle with cheese.
- Bake uncovered for about 25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg