Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 10 soft flour tortillas
- 2 teaspoons garlic powder
- 1 tablespoon taco seasoning
- 4 ounces canned diced green chilies
Instructions
- Cook the chicken until fully done using boiling, baking, or rotisserie methods.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Shred the cooked chicken and mix with cream cheese, garlic powder, and 3/4 cup shredded cheese in a bowl.
- In a saucepan, melt butter over medium heat; whisk in flour and taco seasoning for about one minute.
- Gradually stir in chicken broth until smooth; add remaining shredded cheese until thickened.
- Combine sour cream and diced green chilies into the sauce mixture and remove from heat.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the baking dish.
- Pour creamy sauce over enchiladas and sprinkle with remaining cheese; bake for 22 minutes and broil for an additional 3 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 75mg