Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 10 soft flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 teaspoons garlic powder
- 1 tablespoon taco seasoning
- 4 ounces canned diced green chilies
Instructions
- Cook the chicken by boiling, baking, or using pre-cooked rotisserie chicken. Shred when cool.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a bowl, mix shredded chicken with cream cheese, garlic powder, and 3/4 cup Monterey Jack cheese.
- In a saucepan, melt butter over medium heat, stir in flour and taco seasoning. Gradually whisk in chicken broth until smooth; add remaining cheese until thickened.
- Stir in sour cream and diced green chilies off heat.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for about 22 minutes; broil for an additional 3 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg