Ingredients
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chiles
- 10 soft flour tortillas
Instructions
- Cook chicken by boiling or baking until tender; shred.
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Combine shredded chicken, garlic powder, cream cheese, and 3/4 cup shredded cheese in a bowl.
- In a saucepan, melt butter, stir in flour and taco seasoning for one minute.
- Gradually whisk in chicken broth until smooth; add remaining cheese until thickened.
- Stir in sour cream and diced green chiles off the heat.
- Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour sauce over enchiladas and sprinkle with remaining cheese.
- Bake for 22 minutes, then broil for an additional 3 minutes to brown the cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg