Ingredients
Scale
- 3 cups cooked, shredded boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 8 flour tortillas (10-inch)
- 1 can (4 oz) diced green chiles
- 1 cup low-sodium chicken broth
- 2 cups canned enchilada sauce
- Fresh cilantro (optional)
Instructions
- Preheat oven to 350°F (175°C) and spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook chicken until no longer pink (about 6-8 minutes per side), then shred.
- In a bowl, mix shredded chicken, cream cheese, sour cream, half of the shredded cheese, garlic, onion, and green chiles until well combined.
- Spoon filling into each tortilla and roll tightly; place seam-side down in the prepared dish.
- Pour enchilada sauce over the rolled tortillas and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown. Garnish with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg