Description
Creamy, cheesy enchiladas filled with tender chicken and topped with a luscious sauce.
Ingredients
Scale
- 8–10 flour tortillas, about soft-taco size
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 can (10 oz) diced green chiles
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the chicken in a large skillet with olive oil, garlic powder, onion powder, salt, and pepper.
- Prepare the sauce by mixing sour cream, diced green chiles, and chicken broth in a bowl.
- Set a small amount of sauce on the bottom of a 9×13 baking dish.
- Fill each tortilla with chicken mixture and cheese, then roll them up tightly.
- Layer the rolled tortillas in the baking dish, seam-side down.
- Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
- Bake for 25–30 minutes until cheese bubbles and turns golden brown.
- Garnish and serve after allowing to cool slightly.
Notes
For a spicier kick, add jalapeños or use spicy green chiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: enchiladas, chicken, Mexican, cheese, comfort food