Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Instructions
- Cook the chicken using your preferred method (boil, bake, or rotisserie).
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, shred cooked chicken and mix with cream cheese, garlic powder, and some shredded cheese.
- In a saucepan, melt butter, then whisk in flour and taco seasoning. Gradually add chicken broth until smooth, then stir in sour cream and diced green chilies.
- Fill tortillas with chicken mixture, roll tightly, and place in the baking dish.
- Pour sauce over enchiladas and sprinkle remaining cheese on top.
- Bake for about 22 minutes; broil for an additional 3 minutes for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 370
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg