Ingredients
Scale
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey 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 using your preferred method until tender.
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a mixing bowl, shred the cooked chicken and combine with 3/4 cup shredded Monterey Jack cheese and cream cheese.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning for one minute. Gradually whisk in chicken broth until smooth and thickened; add remaining cheese.
- 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 if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg