Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup diced tomatoes (optional)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine shredded chicken, half of the cheese, and half of the green chiles.
- In a saucepan, melt butter, whisk in flour, then gradually add chicken broth. Stir until thickened, remove from heat, and mix in sour cream and remaining green chiles.
- Spoon chicken mixture into each tortilla and roll tightly. Place seam-side down in a greased baking dish.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Garnish with diced tomatoes and cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg